1. Prepare the materials.
2. Soak the glutinous rice 3 hours in advance, and drain the water for later use. Wash the eggs and set aside.
3. Wash shiitake mushrooms and mince. Wash and mince the shallots. Wash horseshoes, peel and mince.
4. The live shrimps are headed off, shelled, and the shrimp thread is picked out.
5. Save the shell of the shrimp tail, cut it off, and separate it from the shrimp for use.
6. Dice the shrimp into cubes.
7. The meat is cut into small pieces and chopped into meat fillings.
8. Add oyster sauce, chicken essence, cooking oil, egg white, pepper, and starch in the meat filling.
9. Add minced shiitake mushrooms, chopped green onions, chopped horseshoe and diced shrimp to the meat.
10. Stir the filling in one direction vigorously.
11. Take an appropriate amount of the stirred filling and hold the dough with your hands.
12. Roll the meat ball in the glutinous rice so that the surface is evenly covered with the glutinous rice.
13. Insert the shrimp tail that you just cut into the glutinous rice ball.
14. The steaming pan is brushed with a thin layer of oil.
15. Shape the balls and put them on the plate.
16. Heat the pot to boil water, boil the water, put the balls into the pot and steam for 10 minutes.
Tips:1. When stirring the minced meat, put it in one direction and stir vigorously, so that the minced meat will be chewy.
2. Shrimp can also be mashed and mixed with meat, depending on personal preference.
3. The steaming plate is brushed with oil to prevent the balls from sticking to the plate.
