Accessories: minced pork 100g, shrimps 100g, 2 shallots, 5g ginger, 20g carrot, 0/5g egg white/kloc-0, 2g salt, 5g sugar 1g edible oil, 2g cooking wine, white pepper 1g, etc.

1. Take one third of the shrimps and cut them into large pieces, then marinate them with cooking wine, a little salt and a little white pepper 10 minute.

2. Then chop the remaining shrimps into mud.

3. Cut the onion into chopped green onion, and chop the ginger and carrot.

4. Mix minced pork and shrimp paste together, then add chopped green onion, Jiang Mo, carrot, salt, egg white, sugar, edible oil, white pepper and chicken essence, and stir evenly in one direction for later use.

5. Mix100g dried noodles,10g corn starch (20g starch for standby) and a little salt evenly.

6, pour boiling water, stir into a ball with chopsticks, don't rub it first, quickly cover it, and simmer for 5 minutes.

7. After the dough is cooked, add the remaining 20 grams of starch in three times and knead until smooth and delicate.

8. Knead the dough into strips, cut it into small pieces, and cover it with plastic wrap to avoid air drying.

9. Method of making dough: first spread a layer of plastic wrap on the chopping board (which can prevent sticking), then put a piece of dough on it (the incision is upward), flatten it with your palm, and then roll it into a round dough (the thinner the better).

10, take a proper amount of meat stuffing and put it into the dough.

1 1. Make it into the shape of steamed dumplings, and then put a large piece of shrimp on it.

12, after all is done, put it into a steamer (remember, put a non-stick pot pad on the steamer, if not, put radish slices or vegetable leaves), boil water over high heat, and steam over medium heat for 10 minute.

13, finished product.