200 grams of headless red shrimp as the main ingredient and appropriate amount of sugar as the auxiliary material; A spoonful of aroma and proper steps.

1. Wash and drain the red shrimp.

2. Heat the oil in a wok, pour in the shrimps, add sugar and soy sauce, stir-fry and add fragrance.

1. Peel white radish and pumpkin respectively, slice them, and press them out with a die. Note that white radish slices are slightly thicker than pumpkin slices, and the number is twice that of pumpkin slices;

2. Take half of white radish slices and half of pumpkin slices, and dig a round hole with a mold;

3. Beat pork, leftover radish and pumpkin into stuffing;

4. Add all kinds of seasonings and semi-starch into the stuffing and stir it in one direction with a spoon until it is thick;

5. After thawing in pandalus borealis, remove the shrimp head and shell, leaving the shrimp tail;

6. Stack the perforated white radish slices, the perforated pumpkin slices and the unperforated white radish slices together, put the shrimp into the hole, stuff the meat and fix it;

7. Put the prepared combination into a plate, put it into a steamer, and steam it for about 8 minutes after the fire is boiled;

8. Add the remaining starch to the steamed soup, adjust it into water starch, and pour it on the shrimp balls.