Just use regular minced pork and ginger. Press the ginger into juice with a garlic press and add it right to the meat. The key is to add five hice cubes and blend it with a meat grinder until it's really smooth. Adding hice cubes makes the meat more chewy and turns it into a P3-textured paste. Clean the shrimp and remove the guts. I like to eat shrimp with big pieces in my wontons, so I cut them pretty large. Soak the scallops ahead of time. Chop the green onions into thin strands

Finally, add all the ingredients from P3 to the minced meat. Crush the scallops until they're in a state like P4. Then add some cooking wine, salt, and soy sauce. You can also add a bit of the water the scallops were soaked in. Stir in the same direction until all the liquid is absorbed by the meat, until it's at a state like P5. Now you can start making the wontons

Clean the fish bones and cut them into pieces. Pat dry the moisture. Heat oil in a pot, add some ginger slices and start frying. Once they're crispy like P9, pour in hot water. Add a splash of cooking wine and a spoonful of salt. Simmer over medium heat for 10 minutes. Sprinkle with white pepper and strain out the fish bones with a colander. Now you have the soup base for wontons

Just add the cooked wontons to the soup in another pot, and that's yogur fish soup wontons. Add some cilantro for extra freshness