1. Wash the shiitake mushrooms and soak the hair. Peel the carrots. The corn is cooked and peeled into kernels.
2. Add salt, pepper, and cooking wine to the minced meat, mix well.
3. Mushrooms and carrots are cut into fine froth. Carrots and corn are easier to cut when cooked together.
4. Soak the glutinous rice for two hours, add a little water to boil it into glutinous rice, and let cool.
5. Heat the pan with cold oil and saute the chopped shallots and ginger.
6. Add minced meat and stir fry.
7. On medium-high heat, add cooking wine along the side of the pot and stir fry to remove fishy.
8. Add corn, carrots, shiitake mushrooms, light soy sauce, dark soy sauce, sugar, salt, chicken essence, and stir fry.
9. Turn off the heat, add the glutinous rice and stir-fry evenly.
10. Roll out the skin around the dumplings.
11. Add a spoonful of stuffing to the dumpling wrapper.
12. Hold the bottom of the siu mai with your palm and close your fingers to close the siu mai.
13. This is the packaged siu mai.
14. Add water to the steamer, put the simmered wheat in the high heat, steam on medium heat for about 20 minutes, smell the scent of simmered wheat, turn off the heat, and let it sit for 5 minutes.
15. The finished product drawing.
Tips:The glutinous rice is soaked in advance, so add less water when cooking.
