Chopped pork 1 20g, 6 dried mushrooms, steamed dumplings peel 14, soy sauce 1 spoon, sugar 1 spoon, rice wine1spoon, and oyster sauce half.

1: Soak mushrooms in water until soft, and then cut into pieces (you can sell them in ready-made supermarkets without soaking them in water). Don't pour out the water for soaking mushrooms, put it aside.

2. First, add 4-5 tablespoons of water soaked in mushrooms to the pork and stir to make the pork absorb enough water and stir until it becomes thick. Mix ginger paste and seasoning into pork and mix well.

3: Stir-fry the mushrooms in oil, add a little light soy sauce, salt, sugar, oyster sauce and water soaked in mushrooms, stir-fry the mushrooms until they are fragrant and cool.

4: Then put the mushrooms in the pork and stir a little white powder and olive oil.

5. Trim the four corners of the steamed dumplings skin, put the steamed dumplings skin on the tiger's mouth of the left hand, lick the stuffing into the steamed dumplings skin with a teaspoon and compact it, and wrap the steamed dumplings skin tightly around the stuffing.

6: Put a little carrot paste on the barbecue, put it in a steamer, and spread baking paper on the bottom. Steam 12 minutes until cooked.