1. Wash the taro and cook in a pot
2. Wash the wheat starch with boiling water and scald it with chopsticks
3. Peel the cooked taro into a puree, mix it with wheat starch, and knead it into a dough
4. Put the kneaded dough into the fresh-keeping bag and wake up for 20 minutes
5. When the noodles are awake, prepare the siu-mai filling, mince the dried shiitake mushrooms, carrots and chives
6. Put the soy sauce in the mashed meat, stir the cooking wine with chopsticks
7. Put the chopped shiitake mushrooms, carrots and chopped green onions into the meat puree, add pepper, thirteen incense, light soy sauce, sesame oil, and stir clockwise with chopsticks until the filling is sticky
8. Take some of the awake dough and knead it into strips, cut into equal parts of the agent, put the agent on your hand and round it, and then use your thumb and index finger to pinch the agent from the outside to the inside to form a thin outer skin and a thick inner skin.
9. Put the right amount of stuffing in the siu mai skin
10. Wrap it into a vase shape (Put the shaomai skins together, put the middle and upper part between the tiger's mouth in your hand, and squeeze it into a bottle shape)
11. Put a layer of oil on the bottom of the steamer, add the wrapped shaomai and steam for 10 minutes
12. The steamed siu mai is more refreshing when dipped in vinegar
Tips:1\Pinch the siu mai skin from the outside with your hands to make the siu mai skin into a bowl shape, so that the siu mai is easier to close than the noodle roll.
2\ Wheat starch should have been made of orange powder, but it is not available at home, so I used this instead, and the effect was okay.
