Preparation: 1 hour15min | Production: 30min.

1. Wash purple glutinous rice and long glutinous rice, soak them in clear water for about 1 hour, and drain the water for later use.

2. Wash and chop shrimp, and cut ginger into powder for later use.

3. Add the processed shrimp skin, Jiang Mo, salt, wine, white pepper and water into the minced pork, stir until it becomes sticky (about 5 minutes), then add the white powder and stir evenly to form meat stuffing.

4. Squeeze minced meat into 12 balls, wrap them with glutinous rice, put them in a steamer, put them in a steamer, steam them for about 30 minutes on high fire, and take them out.