Pork/fine meat 350g, pork/fat meat 150g, 100g shrimp (cut into large pieces or directly into the shrimp), a few finely chopped scallions, 2 tablespoons of cooking wine, half a spoon of soy sauce, 3 tablespoons of soy sauce, 1 tablespoon of salad oil, 1 tablespoon of sesame oil, a pinch of pepper, a few ginger juice (a small half-spoon, a pinch of chicken, a pinch of salt, a pinch of sugar, 2 tablespoons of water cooking steps 1/1 (1) Pork cut into cubes, cooking wine to deodorize the fishy, washed. Drain. Spare (2) shrimp cleaned and cut into large pieces. Chop green onion. Both mixed and spare (3) pork, shrimp and scallions mixed together Add the above seasonings and mix well clockwise that can be used shrimp pork dumplings cooking steps

1. Add the pork filling with salt, sugar, chicken broth, pepper, cooking wine, light soy sauce, soy sauce, salad oil, and mix well.

2. Cut the shrimp into big dices, drain the water and then chopped, then squeeze out the water.

3. Chop green onion and ginger, and mix with shrimp into the pork filling.

4. Stir in one direction, then add a little water and stir in small portions to make it strong.

5. Take a dumpling skin and put a little filling.

6. Dip the edges of the dumpling skin in a little water and pinch it tightly.

7. Pour water into the pot. When the water boils, add the dumplings.

8. When the water comes to a boil, add cool water and call it "point and roll". When the water comes to a boil again, add the cool water three times.

9. The last point of the roll can be dished out on a plate. With some balsamic vinegar and chili taste more delicious.