I bought 400g celery, scraped off two-thirds of the leaves, washed them, and mashed them with chives in a cooking machine. Add pork belly and meat stuffing, beat in an egg, add all seasonings, and stir the meat stuffing in one direction.

Then there is dough mixing. If you don't know how to mix noodles, stop watching. There is a trick here, that is, look at the size of the stuffing in the basin, get about that much flour and flour, and wrap it up.

Choose a bigger shrimp. Bought 400g Ecuadorian white shrimp, one ***30 shrimps, with their heads peeled. Keep the skin on the tail. Dumplings should be wrapped in jiaozi, which is a little bigger than usual, and a jiaozi should be wrapped in a whole shrimp, showing its tail. Pay attention to where the tail is wrapped tightly, or it will break when cooking.

I cooked the head of shrimp with shrimp oil and fried jiaozi with shrimp oil. That is, the shrimp head is drained, fried in oil with low fire until the shrimp head is crisp, and then filtered to obtain shrimp oil. But it turns out that glutinous rice balls are more delicious, and the shrimp meat is tender and juicy ~