1. Open the eggs and mix well. Heat a frying spoon over low heat, add a little duck fat, and gently wipe it with a clean cloth to evenly distribute a small amount of oil in the frying spoon. Pour a tablespoon of the prepared egg juice into a frying spoon, stir it over the fire, and turn the spoon while stirring to spread it into a round egg skin.

2. Drain the washed shrimps and chop them slightly, then mix 100 grams of duck fat, rice wine, refined salt, chives, starch and MSG into the shrimps to make a filling.

3. When the egg juice is spread into a round shape, put some shrimp filling on the egg skin in the spoon, use chopsticks to shape it into a siomai shape, and finally make 20 pieces.

4. When wrapping egg siomai, you need to make the skins one by one and wrap them one by one. Wrap the skins when they are immature. If the skins are ripe, the mouth of the bag will not stick together.

5. Put it in a steamer and steam for about 8 minutes until cooked. Pour it into a plate and pour hot chicken juice over it. Serve. Product features: light yellow in appearance, similar in shape to siomai, and extremely delicious in taste.