1. Wash the pork belly and chop it in a meat grinder, give some cornstarch, light soy sauce, stir well, put it in the refrigerator overnight, take it out the next morning, wash and soak the glutinous rice (the cup with the rice is half a cup) One night, wake up the next morning and cook glutinous rice, with less water than usual (forgot to take pictures in this step)
2. Wash the shiitake mushrooms and soak overnight, squeeze out the moisture in the morning and dice, and wash the dried seeds and dice
3. Peeled ginger and sassafras into puree
4. Fry the fillings while the rice is cooking, add oil after the pan is heated (a little more oil), fry the pork belly first, after frying the color, then fry the dried seeds and shiitake mushrooms, and stir evenly
5. When the fillings are cooked, the glutinous rice is fine. Don’t panic open the rice cooker. Unplug the rice cooker and let the glutinous rice continue to simmer. After simmering for 3 minutes, directly scoop the glutinous rice into the pot and turn off the heat.
6. Let the glutinous rice and dried seeds, meat and mushrooms fuse together
7. Give the ginger, pepper, salt, turn on the heat, stir fry evenly, turn off the heat
8. Stir and fry evenly, the filling is ready
9. Weigh 400 grams of flour in a bowl
10. Turn the water for soaking mushrooms in the microwave for 2 minutes, pour it into a bowl of flour, stir while pouring, then pour the warm mushroom water, stir while pouring, (100g hot water, 100g warm water, the amount is controlled by yourself , As long as it can be mixed into dough)
11. Make it into a smooth dough, cover it, and leave it for 20 minutes
12. After 20 minutes, divide the dough into half, and rub the half into long strips by hand
13. Pinch it into a small dose with your hands, dip it in flour and knead it into a ball
14. Sprinkle flour on the kneading pad (more), flatten the kneaded ball with your palm, place it on the flour, and sprinkle more flour (more)
15. Place both hands on the rolling pin, fix the seat with one hand, and push the dough upwards while applying force on the rolling pin with the other hand, fix with the right hand, and roll the dough with the left hand to rotate clockwise, and vice versa.
16. Shake the rolled skin, a lot of flour on it, use a spoon to scoop a spoonful of stuffing in the middle of the skin, use a tiger’s mouth to pinch the dough slowly, the siu mai is wrapped, and while the siu mai is being packaged, burn it in the steamer water
17. Wrap all the siu mai one by one
18. When the water in the steamer boils, put the wrapped shaomai in and steam, steam for 10 minutes, and simmer for 3 minutes after steaming.
19. Let's start! ,, I ate it while it’s hot, it’s delicious, my mom likes it too, I feel much better than the ones sold outside
