Cooking Steps

1. 

   Step1:Mix 100g Chengfen with 10g raw meal and salt. Use the other 20g raw meal for standby. Pour boiling water into the mixed powder. While flushing water, use chopsticks to quickly stir into snowflake shape. Do not have dry powder. Cover and simmer for several minute

2. 

   Step2:Knead the hot face while it's hot and add the remaining 20 grams of raw meal in several times. At this time, the face may be a little sticky and add 5 grams of vegetable oil. Then knead. The face gradually changes into a dough with even texture

3. 

   Step3:Put the dough in the container. Cover it with a damp cloth. Wake up for 20 minutes. Then knead it into a long strip. Then put it in the container. Cover it with a damp cloth. Take it when you want to use it to avoid being blown dry. There is no rolling pin at home. Use the stick as the bottom. It's good to roll the skin

4. 

   Step4:A small section. Round. Flatten. Roll into thin skin. We can't roll round skin. We found a round cup cover as a mold

5. 

   Step5:Stuffing. It's a failure. I didn't wait for the water to drain. I just chopped the stuffing. So there was too much water. As a result, the gorgeous dumplings dropped their pants

6. 

   Step6:The shrimp dumpling skin should be as thin as possible. The thinner the dumpling is, the crystal clear dumpling looks almost transparent (to be improved for the first time). When filling, don't too much to avoid breaking the skin when wrapping or bursting when steaming

7. 

   Step7:The next day, add the remaining meat stuffing to the fried dried vermicelli. Repackage it. The shape looks better

8. 

   Step8:Is it crystal clear

9. 

   Step9: