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1. Marinate the shrimp and marinated shrimp for half an hour.
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2. Take it to flush until it's not slippery, but it's crispy.
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3. Pick it up and put it on the cloth to absorb the moisture.
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4. Put the shrimp in a large bowl, add salt and pepper, and stir in one direction until it is strong.
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5. Then add the flavor powder and sugar, and finally add it to seasoning and mix until it is strong. (Put in the goose)
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6. Pick it up and put it in the refrigerator for half an hour.
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7. Put the spinach into the juicer, add the water (half) in the leather to smash.
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8. Divide the leather into half, and boil the spinach juice into half of the leather powder.
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9. Add the white cream and make it smooth.
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10. Wrap it in plastic wrap.
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11. The white skin also rushes into the Buddha water and rubs it until smooth.
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12. Take a small piece, flatten it with your palm, and pat it into a circle with a knife.
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13. Add shrimp and wrap it into shrimp dumpling shape.
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14. Put it in a cage and steam for five minutes.
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15. Okay, pick it up, you can eat it. (If there is no shrimp dumpling shape, you can make half moon shape).
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