1. Wash and chop the shrimp sausage soup, then put it in a large bowl with minced meat and stir it evenly after adding seasoning.
2. Wrap the stuffing with a steamed dumpling skin, put a pea dipped in dry starch (10g) on it, and then put it in an oil dish.
3. Cover with microwave film and heat for 2 minutes and 30 seconds.
Shrimp (red) 250g
condiments
70g pork (fat) \ 70g bamboo shoots \ 30 wonton skins.
condiment
A little salad oil \ salt 1 teaspoon \ chicken essence 1 teaspoon \ starch 1 teaspoon \ sugar 1 teaspoon \ pepper 1/4 teaspoons \ sesame oil 1 teaspoon.
Making stuffing: 250g of shrimp, 70g of fat and 70g of tender bamboo shoots.
1. Peel the fresh shrimp and pick out the shrimp intestines with a toothpick.
Wash shrimp
3. Put the shrimp on the kitchen paper to absorb water.
4. Put the shrimp into a bowl, add salt and knead until it is sticky.
5. Chop 1/3 shrimp into shrimp paste.
6. Cook the fat in the pot and take it out and chop it.
7. Wash and chop the tender bamboo shoots.
8. Put the fat paste and bamboo shoot paste into the shrimp, add the chicken essence, corn flour, pepper and sugar, and grab them evenly by hand.
9. Finally, add a tablespoon of sesame oil, mix well and put it in the refrigerator for later use.
10. Put a stack of wonton skins on the chopping board.
1 1. Cut off the four corners with a knife.
12. Trim it slightly and make it round.
13. Take a piece of skin and put it on the palm of your hand.
14. Put a proper amount of shrimp stuffing on the dough.
15. Put it between the thumb and forefinger of the left hand and close it slowly.
16. Knead up and down, with the middle small.
17. Pinch the convergent part into a petal shape.
18. put a shrimp on the barbecue.
19. Brush the steamer with oil and put the cooked fresh shrimp on the steamer.
20. Boil the water in the pot and steam in the steamer for about 8 minutes.