1. Cut the shrimp into small cubes. It's best to peel the shells with fresh shrimps. If you don't use frozen shrimps, you can wash them with salt water after thawing.
2. Pour the prawn meat into the pork filling, add salt, Orleans grilled wing seasoning, light soy sauce, and stir in one direction until the meat filling is strong. At this time, the meat filling is sticky and won't fall off when turned upside down.
3. Add baking powder, cornstarch, and ice water and continue to stir. (It needs to be stirred for a longer time. I haven't timed it until you feel sour in your hands and you can't stir it anymore. This way it will taste more elastic.)
4. Put the piping bag in the cup, put the meat into the piping bag, turn the bag tight, and cut a small opening at the tip of the bag.
5. Squeeze the minced meat into the Xuechu sausage mold. (Every time you use a silicone mold, someone will leave a message saying that you can’t stand it. The silicone mold I use is high temperature resistant. If you can’t stand it, you don’t need it.)
6. Smooth the surface of the squeezed minced meat, cover the meat sausage lid, and steam for 12 minutes in a steamer.
Tips:After being steamed and taken out, it is normal for the cooked sausage to shrink a little. It can be eaten directly or fried. If you don't eat it temporarily, remember to put it in a fresh-keeping bag and put it in the refrigerator. If there is no preservative, please eat it as soon as possible if it is refrigerated. It can be stored for a longer period of time in freezing, so please eat it as soon as possible.
