2. First, add the corn starch and cassava flour into boiling water according to the weight of 2: 1 to make it into smooth dough. When the dough feels shiny on the face, basin and hands, wrap it with plastic wrap.
3. Then, add a small amount of salt to the shrimps with sand tendons, and add raw flour, black pepper and cooking wine to taste after the water comes out. Then cut Basha fish into small pieces, add sesame oil, corn flour, salt, cooking wine and onion, and put them into Jiang Shui cooking machine to make fish sauce. Add cooking wine, raw flour, salt and sugar into 7 parts of fat and 3 parts of lean pork leg minced meat, and mix the above with diced bamboo shoots and mix well for later use.
4. The dough that has been proofed is pounded into a small dose, and the stick is thin and flat. A jiaozi wrapped a shrimp with fish paste, diced bamboo shoots and minced meat and folded jiaozi's mouth.
5. After wrapping, jiaozi enters the steamer for 8- 10 minutes. When the transparent shrimp turns red, it can be cooked, and the Bazaar fish and shrimp jiaozi is ready.