material
200 grams of corn starch, 400 grams of corn starch, lard, shrimp, pork belly.
working methods
1. Mix 200 grams of corn starch and 40 grams of corn starch, slowly pour in boiling water, and stir with chopsticks until it is snowflake-like. Let it cool a little.
2. Add a proper amount of lard to the dough, knead it slowly until the dough becomes smooth, cover it with a clean fresh-keeping bag, and let the noodles wake up 15 minutes.
3. Chop the shrimp (not too much), mix it with chopped pork belly, and add various seasonings to make stuffing.
When wrapping, wrap one piece at a time, and don't roll it too much, because the surface is very easy to dry.
5. Put it in a steamer and turn to low heat for 6 minutes after the fire.
1. Mix 200 grams of corn starch and 40 grams of corn starch, slowly pour in boiling water, and stir with chopsticks until it is snowflake-like. Let it cool a little.
2. Add a proper amount of lard to the dough, knead it slowly until the dough becomes smooth, cover it with a clean fresh-keeping bag, and let the noodles wake up 15 minutes.
3. Chop the shrimp (not too much), mix it with chopped pork belly, and add various seasonings to make stuffing.
When wrapping, wrap one piece at a time, and don't roll it too much, because the surface is very easy to dry.
5. Put it in a steamer and turn to low heat for 6 minutes after the fire.