1. Peel the loofah, cut it into highly consistent shapes, and hollow it out to make a small cup model.
2. Eight prawns are decapitated, the shrimp line is removed, and the shell at the tail is reserved. Everything else is chopped into shrimp paste.
3. Apples and walnuts are also chopped for later use. At this time, scallops can be soaked and shredded, and then steamed with Jiang Mo yellow wine for 20 minutes (salt can be added according to personal taste)
4. All the ingredients are ready, so you can hold the loofah cups separately.
5. Put the dried Beth into the bottom of four loofah cups, and then fill them with shrimp paste.
6. Put the dried Beth into the other four bottoms and fill it with chopped apples and walnuts.
7. Finally, put the shrimps upside down in all towel gourd cups, put them in a steamer and steam with water for 6-8 minutes.