1. first shrimp meat, fat chopped into mushrooms, add eggs (beaten), refined salt, diamond powder, monosodium glutamate seasoning as the outer skin; and then the ham, asparagus, green peas, mushrooms, chicken chopped into fine, a little bit of shrimp mixed as the filling.

2. Take 12 wine cups, each cup lard, and then put the above ingredients into each cup in three times. The first half of the ingredients for the outer skin will be put in; the second half of the ingredients for the filling will be put in the middle; and finally the remaining half of the ingredients for the outer skin will be put in all of them.

3. Then steamed, about 10 minutes after the steam is cooked, one by one out, a little cool, in each by the bottom of the cup a small hole poked. Insert a phoenix-tailed shrimp, and then under the sixty percent hot frying pan, frying five minutes with high heat from the pot, in addition to the broth, diamond powder, salt seasoning brine poured on that is good.