Cooking Steps

1. 

   Step1:Shelled and preserved shrim

2. 

   Step2:Add some salt and grab the shrimp dumplings by hand. Grab har

3. 

   Step3:Dice the tip of the bamboo shoot and the fat meat. The smaller the fat meat, the bette

4. 

   Step4:Pour in the shrimps with glue. Add lard, pepper and chicken powder and mix wel

5. 

   Step5:Blanch the Chengfen with boiling water, mix while blanching, then add starch and knead it into dough. Wake up for 15 minute

6. 

   Step6:Cut the dough into grams and weigh about 10 grams

7. 

   Step7:The panel and knife face are painted with oi

8. 

   Step8:Press and roll out the face with the knife fac

9. 

   Step9:(this step requires two hands to operate, so the process diagram is not photographed) put the sink in the middle of the face. Fix the lower face with the left thumb. Push the upper face with the index finger to press one layer. The right thumb and finger assist in compaction. Finally, it looks like the picture. The pinched area can be trimmed with scissors.

10. 

    Step10:Fire in the steamer for 6 minutes.

11. 

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