Garlic yellow wash, control water to dry, cut small Ding spare, sea shrimp to shrimp line cut small spare, neck back pork twist stuffing wine, eggs, soy sauce, salt, pepper, chicken, stir clockwise to the pulp ( Chopsticks can be inserted into the stuffing without being poured up.) Stir the meat and put it in the refrigerator for about half an hour. It can be better.
Stir the garlic yellow diced with peanut oil, add the appropriate amount of salt, and add the mixed meat, stir the two evenly
Conventional dumplings, I am used to put the shrimp into each dumpling, do not transfer the shrimp into the meat dish filling, so as to ensure that each dumpling has shrimp. Open dumplings, beautiful dish
Biting down, fresh
If you use live prawn, it will be more delicious.