1. Remove the head and shell of the fresh shrimp, pick the shrimp line and wash it with water
2. Add salt, cooking wine, shredded ginger and white pepper, mix well and marinate for 10 minutes
3. 2/3 of the prawns are chopped into prawn paste, and pork with a fat-to-lean ratio of 8:2 is chopped into mashed meat. 1/3 shrimp cut into large diced shrimp
4. Soak ginger and green onions in water
5. Shred the pumpkin and chop finely
6. Put meat puree, shrimp paste, and minced pumpkin together, add salt, cooking wine, light soy sauce, oyster sauce, water starch and stir in the same direction.
7. Mixed shrimp stuffing
8. Mix orange powder, starch and salt
9. Rinse the orange powder with boiling water, stir until there is no dry powder, mix into a dough, cover and simmer for 5 minutes
10. Spread the corn leaves on the steaming rack and cut the carrots into slices
11. Take part of the orange dough and roll into long strips and cut into small pieces
12. Roll out into thin round noodles, add appropriate amount of shrimp meat and diced shrimp, and wrap them into dumplings
13. Put the finished dumplings on the corn leaves and carrot slices, boil in the pot and steam for 6 minutes
14. Take out the carrots and put them in a pot
15. Transparent and flexible dumpling skin, fresh and tender shrimp filling, dipped in balsamic vinegar to eat more delicious
