1. Wash the glutinous rice, add 1.2 times the water, drip a few drops of olive oil and soak for 30 minutes, and cook into glutinous rice in a rice cooker
2. 300 grams of flour and 160 grams of water are put into the bread machine and knead into a dough
3. Cover the kneaded dough with plastic wrap and wake up for 30 minutes
4. Clean the pork belly to remove the messy hair
5. Soak the mushrooms in advance
6. Wash the shrimp
7. Chop celery, add some salt to remove moisture
8. Put the pork belly in the pot to boil off the blood, and then rinse it off with clean water
9. Pork belly, shiitake mushrooms, shrimps, add spice bag, salt, light soy sauce, dark soy sauce, oyster sauce, rock sugar, ginger, add appropriate amount of water and simmer together
10. The stewed meat, shiitake mushrooms and shrimps are cool and chopped
11. Stir the cut meat, shiitake mushrooms, shrimp and celery into the glutinous rice, and add a little bit of soy sauce if it's dry.
12. Divide the dough into suitable size agents
13. Roll out into shaomai skins with a thick middle and thin edges
14. Start wrapping, take a piece of shaomai wrapper, put on the glutinous rice stuffing, and shape it into a flower shape
15. Use the position of the hand to pinch the shaomai to form
16. Put in a steamer and steam for 15 minutes
Tips:1. Buy meat, try to buy fat and lean pork belly
2. The kneaded noodles need to be awake for some time, so that the dough will be more tough.
3. Leave a little more sauce for the boiled meat, and add some when the glutinous rice is too dry.
4. Don't put too much water when cooking glutinous rice, try to cook it dry
