Cooking Steps

1. 

   Step1:Marinate the dried shrimps (Kaiyang) in hot water for 10 minutes. Cut the ginger, scallion, chopped shrimps and pork stuffing (the fat is the same as the dumpling stuffing. Ask the store to help you wring it up). Put in an egg. Put the chopped ginger and scallion and chopped shrimps in turn. Mix in a little salt, a little sugar and chicken essence, a little yellow wine and delicious soy sauce, a little more sesame oil, white pepper, a little egg, a little raw meal and stir in the same direction Play hard for backu

2. 

   Step2:Cut thousands of thin pieces into long strips (one thousand pieces in the market is cut into three equal parts). Put the meat stuffing on thousands of pieces. Roll them up. When they are half rolled, fold both sides inward and roll them into long strips

3. 

   Step3:Wrap the boiled cotton thread with blinds (to prevent scattering). Slice the bacon and cut it into thin slices. Bamboo shoots and hob

4. 

   Step4:In the casserole, put the high soup (without the clear water of the high soup). Put some ginger, some green onions and bacon slices. Heat for a while. Put in the Venetian blinds and spring shoots in turn. Continue to cook for about 10 minutes. Sprinkle the shallot flower, a little white pepper and chicken essence before leaving the casserole. Drizzle with sesame oil (taste the salt. Generally, salt is not needed. There is salt in the bacon