Ingredients: 300g pork, 100g white glutinous rice, 100g blood glutinous rice, 4 mushrooms, 1 carrot.

Accessories: appropriate amount of cooking oil, appropriate amount of salt, appropriate amount of sesame oil, appropriate amount of light soy sauce, appropriate amount of cooking wine, appropriate amount of pepper, appropriate amount of sugar, appropriate amount of chives.

1. Reserve raw materials.

2. Soak the glutinous rice in advance.

3. Put the pork into a food processor and beat into minced meat.

4. Add carrots and mushrooms into the food processor and beat into powder.

5. Steam the soaked glutinous rice in a rice cooker and mash it while it is hot.

6. Heat the wok, pour in oil, add the meat filling and stir-fry until fragrant.

7. Add minced mushrooms and carrots.

8. After stir-frying evenly, add light soy sauce, cooking wine, pepper, salt, sugar, sesame oil, and mix well.

9. Add the steamed glutinous rice, stir evenly and form the Siomai filling.

10. Pour the flour into the food processor and pour an appropriate amount of boiling water into the middle.

11. Stir into a uniform dough, take it out and roll it into a ball, let it cool and let it rest for a while.

12. Divide the dough into small portions of even size and roll them into discs with a rolling pin. It should be rolled out as evenly and thinly as possible.

13. Take a piece of skin and put it in the palm of your hand, put an appropriate amount of stuffing in the middle, and slowly tighten the neck of the shaomai with the tiger's mouth.

14. Adjust the lace of Shaomai to make the lace even. The prepared small siomai are evenly placed in the steamer with rice dumpling leaves.

15. If the skin is too dry before steaming, you can spray a small amount of water. Boil water and steam for about 10 minutes.