1. Prepare the ingredients, wash the shiitake mushrooms and leeks to control the water, and wash the shrimp skin twice with water to remove the excess salt and then control the water
2. Cut the shiitake mushrooms into slices and then into crumbles
3. Leek also chopped into pieces
4. Beat the eggs with white pepper, pour them into hot oil and fry them into broken eggs
5. Add the shrimp skins and fry together until the shrimp skins are fragrant, turn off the heat and set aside
6. Put the three kinds of ingredients into the container, add 8 grams of June fresh, light salt premium soy sauce and sesame oil, mix well
7. Take a dumpling wrapper and put some stuffing
8. Arrange the pastry and filling in the same direction, and then hold the pastry with your left hand, and hold up the pastry on both sides with your right thumb and index finger to form a w shape
9. Then, with the thumb and index finger of your right hand, pinch the pleats forward and left, and pinch the pleats on the right, and then squeeze them forward and backward in turn, until they are finished, they become willow-shaped
10. Boil water in a pot, add a cloth or brush oil to the grate, put in the dumplings, cover and steam for 5-8 minutes.
11. Fresh flavor
