Cooking Steps

1. 

   Step1:Prepare the ingredients. Chop 2 / 3 of the shrimp meat into mud. 1 / 3 of the shrimp meat is diced. Chop the carro

2. 

   Step2:Add carrots to the shrimp puree. Add salt, sugar, ginger, vinegar and pepper and mix well

3. 

   Step3:Then scoop up the stuffing. Toss it into the bowl from the height of one foot. Repeat 20-30 times until it is thoroughly stirred. Put in the vegetable oil and mix well. Put it into the refrigerator for freezing for 15 minutes. After freezing for 15 minutes, take it out of the refrigerator. Add the remaining shrimp meat. Mix well. Then put it into the refrigerator for cold storage

4. 

   Step4:Prepare 150g of Chengfen, 10g of cassava powder and salt and mix well. Put the other 10g of cassava powder aside temporarily for standb

5. 

   Step5:Hot noodles - pour boiling water into the mixed powder. Stir with chopsticks while flushing. Try not to have dry noodles. Cover and simmer for 5 minute

6. 

   Step6:Knead the hot face evenly while it is hot. Add the remaining 10 grams of cassava powder in several times. Add about 10 grams of lard and knead again. Gradually become a dough with even texture

7. 

   Step7:Put it in a container. Cover it with a damp cloth. Wake up for about 20 minutes. Then take out a small piece of dough, rub the long strip and drag it into a small dosage

8. 

   Step8:Rub and roll to form a round ski

9. 

   Step9:Shrimp dumpling skin should be as thin as possible. The thinner the dumpling is, the more transparent it is. Pick up the dumpling skin. It's almost transparent

10. 

    Step10:Put in the right amount of stuffing. Don't too much to avoid breaking the skin when wrapping or bursting when steaming. At this time, you can see that the skin is very thin

11. 

    Step11:One hand pushes the shrimp dumpling skin. The other hand pinches the pushed skin. It becomes a wrinkle. And so on. Finally, after pinching, there is a bit of pinching. I'm afraid it will crack when steaming

12. 

    Step12:Boil the water in the pot. Put the wrapped shrimp dumplings on the paper (or carrot) covered cage drawer. Steam for 4-5 minutes. Don't turn the heat to the maximum. A little bit larger in the middle. If the heat is too strong, the shrimp dumpling skin is easy to crack