Prepare the required materials.

2

Remove the shrimp line, peel off the head and shell (leaving the tail), then cut the shrimp from the back and add onion ginger, cooking wine, pepper and salt to taste for 20 minutes.

three

Add minced onion and ginger, cooking wine, pepper, salt, soy sauce and oyster sauce into the pork stuffing, mix well and stir until the meat stuffing becomes sticky.

four

Paste the shrimps in the tart mold respectively.

five

Spread the pork stuffing and press a small concave print in the middle with your fingers.

six

Beat quail eggs, the yolk is in the gravure, and then sprinkle with chopped ham.

seven

Put it in a steamer.

eight

After the fire, turn to medium heat and steam for about 12 minutes until cooked, then dig it out along the bowl wall with a spoon and put it on a plate, decorated with coriander leaves.

nine

Add water and starch to the stock, thicken it and pour a little sesame oil.

10

Add a little salt and oil to the boiling water, put Shanghai Qingzhuo on a plate, and finally pour in the thin soup.