1. Chop the shrimp and fat into a puree together and put it in a large bowl, add a little cooking wine, and beat repeatedly in the same direction until it is strong
2. Wash water chestnuts, peel, and chop;
3. Wash the shiitake mushrooms, remove the stalks, and chop;
4. Add the water chestnuts, shiitake mushrooms, and all the filling materials into the meat filling together, and stir in the same direction to form a filling;
5. Beat the eggs and take out a large spoonful for another use;
6. Add a little salt, sugar, dry starch and 1 teaspoon of water to the eggs and mix well;
7. Raise the wok, add a little cooking oil to the hot pan, and fry the egg mixture into 6 small egg shells on low heat;
8. Find a small bowl or plate of appropriate size and buckle it on the egg skin;
9. Cut out round egg skins with a knife;
10. Smear egg liquid around the egg skin;
11. Pack the right amount of fillings;
12. Wrap it into siu mai, revealing the fillings;
13. Arrange into the steaming tray greased in advance, and steam the steamer on high heat for 5 minutes;
14. Steamed and put on a plate, press a grain of wolfberry
15. Add hot water (or chicken broth) to a small pot, add a small amount of water starch several times after it is boiled, and make it into a glass gorgon;
16. Pour it on the steamed siu mai.
Tips:1. The stuffing I used is relatively simple and has a light taste. Adding a little fat can increase the fragrance. You can use it if you don't like it. All fillings such as buns, dumplings, pies, etc. are all possible, as you like.
2. The steaming time should vary with the filling, and the principle of steaming.
3. The thickening after serving is just to increase the color and luster, you can omit it if you eat it yourself.
