2. Prepare stuffing. Shell the fresh shrimp, pick out the shrimp line, wash and control the humidity for later use. Crush and chop with the back of a knife. Cut the carrot into small pieces. Wash the horseshoe, peel it and cut it into small pieces. Take one or two freshly cut mushroom stalks and cut them into small pieces.
3. Adjust the filler. Put the shrimp paste into a bowl, add rice wine, salt, sugar (a little fresh, but not sweet), white pepper and onion Jiang Shui (a little) and stir well. Then add chopped carrots, chopped mushrooms and chopped horseshoes. Insert the prepared stuffing into the mushrooms.
4. steaming hot. Put it in a steamer, put water on it, and simmer for 6 minutes.
5, take out the plate, there are a lot of steamed soup.
6. Pour the soup into the wok, heat it, taste it, add a little salt to taste it, add water starch to thicken it, pour the sauce on the steamed shrimps and mushrooms, and sprinkle with a little chopped green onion.