Blanch the Pork Bones and Chicken Carcass/Drumsticks in boiling water for 5 minutes, then rinse thoroughly.
Lightly toast the Dried Sole Fish in a dry pan until fragrant, then crush it.
In a large pot, combine the blanched Pork Bones, Chicken Carcass/Drumsticks, toasted Dried Sole Fish, Dried Shrimp, and Water. Bring to a boil, then reduce heat and simmer for at least 1.5-2 hours.
Strain the broth, discarding the solids. Return the clear broth to the pot. Season with Salt, White Pepper, and Rock Sugar. Keep warm.
In a bowl, combine the chopped Fresh Shrimp, Minced Pork, Sesame Oil, Light Soy Sauce, Sugar, White Pepper, Cornstarch, and Water Chestnuts. Mix well until thoroughly combined and slightly sticky.
Take one Wonton Wrapper, place a small amount of wonton filling in the center. Fold into your desired shape (e.g., money bag or triangular). Repeat until all filling is used.
Bring a large pot of water to a rolling boil. Add the Wontons and cook for 3-4 minutes, or until they float and are cooked through. Remove with a slotted spoon and set aside.
In the same boiling water, add the Fresh Egg Noodles. Cook for 30-60 seconds, or until just tender but still springy. Drain well.
(Optional) If using Bok Choy or Gai Lan, blanch it briefly in the boiling water until tender-crisp.
In serving bowls, add a little Lard or Cooking Oil to the bottom. Place the cooked Fresh Egg Noodles on top.
Arrange the cooked Wontons and (optional) Bok Choy or Gai Lan over the noodles.
Ladle the hot broth over the noodles and wontons. Garnish with chopped Chinese Chives or Spring Onions and serve immediately.
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