1. Materials are ready.
2. After the pot is heated, put the lard, add the green onion and stir fry until fragrant, pour the carrots, and stir fry the peas.
3. Pour the glutinous rice, stir-fry evenly, add in fresh soy sauce, and stir-fry evenly with salt to serve.
4. Roll the dumpling wrapper with a rolling pin until it is thick in the middle and thin on the sides.
5. Wrap glutinous rice balls.
6. After the mouth is tightened, turn the side out.
7. Coat the shaomai lace with some oil, and steam in a pot on the water for 8 to 10 minutes.
Tips:1. It is quicker to make dumpling wrappers. If you don't like dumpling wrappers, you can make your own dough.
2. Apply some oil before steaming to prevent the steamed skin from becoming hard.
