200 grams of headless red shrimp as the main ingredient and appropriate amount of sugar as the auxiliary material; a small spoonful of aroma and appropriate steps.

1. Wash and drain the red shrimp.

2. Heat the oil in the wok, pour the shrimp, add sugar and soy sauce, stir-fry and add fragrance.

1. Peel white radish and pumpkin respectively, slice them, and press them into shapes with a die. Note that white radish slices are slightly thicker than pumpkin slices, and the number is twice that of pumpkin slices;

2. Take half of white radish slices and pumpkin slices, and dig a round hole with a mold;

3. Beat pork, leftover radish and pumpkin into stuffing;

4. Add all kinds of seasonings and half starch to the stuffing, and stir it in one direction with a spoon until it is strong;

5. After thawing in pandalus borealis, remove the shrimp head and shell, leaving the tail;

6. A perforated white radish slice, a perforated pumpkin slice and an unperforated white radish slice are stacked together, a shrimp is put in the hole, stuffed with meat and fixed;

7. Put the prepared combination into a plate, put it into a steamer, and steam it for about 8 minutes after the fire is boiled;

8. Add the steamed soup to the remaining starch, adjust it to water starch, and pour it on the shrimp balls.