Cooking Steps

1. 

   Step1:Prepare the semolina and half of the cornstarch. Put it in a bowl. By the way, start boiling the water.

2. 

   Step2:Two thirds of shrimps are cut into sections. I usually cut them into three sections. It's too small and tastes bad. It's too big and doesn't pack well. Add onion, ginger, salt and beer. It should be cooking wine. But there is no beer at home. It doesn't affect the taste. It's delicious.

3. 

   Step3:Chop 1 / 3 of the shrimp with the back of the knife into shrimp mud. Chop the fat meat into mud. Chop the horseshoe and put it in the bowl.

4. 

   Step4:Marinate the shrimp for about 20 minutes. Add it to the stuffing. If the stuffing is prepared in advance, put it in the refrigerator. It's easier to pack it. Follow one direction when mixing stuffing. It's easy to work hard.

5. 

   Step5:Mix the flour with boiling water until there is no dry powder. Cover with plastic wrap. Knead it into a ball after 5 minutes. Then cover with plastic wrap and wake up.

6. 

   Step6:The flour is divided into 4 parts, because it's easy to dry. It needs to be done bit by bit. Take a piece and rub it into strips. Cut into dumpling size with a knife. Anyway, the final roll is just the size of the palm.

7. 

   Step7:Don't put too much stuffing in shrimp dumplings, or they will break easily when steamed.

8. 

   Step8:Steam in the pot after wrapping. The leaves of zongzi will not stick to the pot. After 5 minutes of medium and small fire, turn the fire for 1 minute.