1. Leave a little shell on the tail of the shrimp, peel it into anchovy shrimp, then marinate with a little cooking wine, salt and white pepper for 20 minutes, set aside. Wash the meat and dice, rinse and dice the shiitake mushrooms after soaking. Wash the green onion and ginger and dice. Pour a little cooking oil in the saucepan, let the diced pork stir fry until the color changes, add a little cooking wine light soy sauce, and add shiitake mushrooms, green onion and ginger. 8 When mature, put in an appropriate amount of salt, and pour in the steamed glutinous rice. Stir-fry evenly until cooked, put in a basin and set aside.
2. The flour is made into flocs with warm water of about 35°C. Then knead it into a smooth dough, saving about 10 minutes. Then knead the dough into long strips and divide them into small doughs of 25 grams in size. Use a rolling pin to roll into a dumpling wrapper shape.
3. Then wrap the glutinous rice filling, gather the mouth, and finally insert a marinated anchovy prawn, which can be caged.
4. After the water in the pot is boiled, put on the basket and cover the basket.
5. After the gas is round (open the pot again and add gas), continue to steam for 15 minutes and then turn off the heat. Wait for 5 minutes, then you can uncover it and get out of the basket, and the hot siu mai will be served┏ (^ω^)=☞
Tips:Sometimes it’s a bit tiring to do it yourself, but it makes me happy to watch my family eat delicious food.
This time I had a whim, adding anchovy prawns to the siu mai, the taste is more delicious than the usual siu mai, it's very pleasant *^O^*.
Life is like this. Only by constantly updating can you have a good life\(^o^)/YES!
