Clean and dice the pork shoulder.

Blend the diced pork shoulder in a food processor for a meaty texture.

Clean and devein the shrimp.

Cut 150g of shrimp into small pieces and blend the remaining 50g of shrimp into a paste.

Combine shrimp paste with the pork filling.

Season with salt, sugar, pepper powder, and chicken bouillon powder. Mix well.

Make the green onion-ginger-sichuan peppercorns water by adding green onions, ginger, and Sichuan peppercorns in a bowl of 150g water. You can use hot water to fully release the flavors.

Add the green onion-ginger-sichuan peppercorn water to the filling and stir well. You can let the water pass through a sieve to separate bits from the water.

Add diced shrimp and sesame oil and combine well.

Take a wonton wrapper and place about a teaspoon of filling in the center.

Wrap and seal the filling by folding and pinching securely.

Prepare a pot with water and bring to a boil.

Once the water boils, add the wontons and gently stir to separate them.

Prepare the soup base by adding salt, light soy sauce, vinegar, seaweed, dried mini shrimps, green onion, coriander, and lard to a bowl.

Scoop out water from the boiled wontons and pour it into the soup base.

Carefully place the boiled wontons into the soup bowl.