Cooking Steps

1. 

   Step1:Cut carrot, water chestnut and ginger into pieces (ginger juice is the best

2. 

   Step2:Chop two thirds of shrimps into shrimp puree. Cut the remaining three into diced shrimps (fresh shrimps are bought and refrigerated for half an hour. It's better to peel them). I didn't go to the shrimp line. It's better to remove them

3. 

   Step3:Put 2G salt, sugar, carrot chips, water chestnut chips and ginger powder in the shrimp bowl and mix wel

4. 

   Step4:Throw the mashed shrimp mud into a bowl from a foot high (a larger bowl or basin is better, because it will splash around when falling) about 20 to 30 times (30 times when I am weak)

5. 

   Step5:Mix 10g oil evenly after falling. Refrigerate for 15 minute

6. 

   Step6:Take it out of the fridge and stir it evenl

7. 

   Step7:Mix 100g Chengfen and 10g raw meal (corn starch I use) 1g salt evenl

8. 

   Step8:Add 100ml of boiling water into the mixed powder a little bit. Use chopsticks to stir it into snowflake shape. Try to stir it into dry powder

9. 

   Step9:Cover for 5 minute

10. 

    Step10:Add a small amount of the remaining 20g of raw meal to the hot pressed face successively to make it liv

11. 

    Step11:Add 5g oil to make it smoot

12. 

    Step12:Put it in a small basin, cover it with wet cloth and wake up for an hou

13. 

    Step13:The wake-up noodles will be sticky. Just knead them. Pull it into a small dosage and roll it into a small thin skin (if there is a rolling pin, please pay attention to it or it will stick to the rolling pin

14. 

    Step14:Don't sink too much, because it will burst. When you pack, you drag the leather bottom with one hand, push it to the middle, and it will fold. At last, you pinch it agai

15. 

    Step15:The original was boiled and steamed for 4 to 5 minutes. I'll put it in the pot directly. Steam it for 4 to 5 minutes (the heat should not be too big, or it will crack the skin). Medium heat is O