Boil water in a pot, add a spoonful of salt and a few drops of vegetable oil to the water, then add carrots and tender pea rice, cook the pea rice until it changes color, add corn, and take out all three ingredients after cooking. Rinse with clear water and let cool. Rinse the casing with warm water until it turns white, and then cut everything in half. The casing can be easily separated from the middle cut. Weenies are filled by themselves during the Chinese New Year and frozen in the refrigerator, which can be eaten until summer. They are all meat without starch, so they are very sticky and will not separate even if the casing is removed.
Blanch peas in a boiling water pot for two minutes, completely cut off and remove fishy smell, then put diced carrots in the pot, blanch for about 30 seconds, remove and drain for later use; Stir-fry onion and ginger, stir-fry potato and pumpkin, slightly change color, add water and salt, and stew peas for about 15 minutes. Prepare garlic slices, chopped green onion and ginger slices for later use. Heat a little oil in the pot, add ginger slices and stir-fry for a while, add shrimp heads and shells, push out shrimp oil and stir-fry according to the shrimp heads, add water and boil over high fire, filter out the shrimp heads and skins, and put the shrimp soup into a bowl for later use.
Heat vegetable oil to 50% heat in a wok, add dried red pepper, stir-fry until slightly discolored, add chopped green onion and Jiang Mo, stir-fry until fragrant, then add diced beef and stir-fry over high heat. Take out the soymilk machine, put the peas in, add 50ml of boiled water and 50g of white sugar at the same time, and press the stirring and grinding key 1 min.