Since I was a child, I liked the leeks and shrimps of my mother's bag. Now my sister's bag has become my favorite, so I always wanted to do it myself, and I did it according to my sister's method.
First remove the frozen leeks and shrimps from the refrigerator and thaw them.
Add eggs, green onions, yellow wine, and fresh June, stir in a direction, and put it on for about 20 minutes.
After the prawn is thawed, pick up the ribs, wash and drain, use a paper towel to absorb the water, add salt and rice wine and mix well.
Add the salt and sesame oil and mix well after thawing
Finally, mix the minced meat, shrimp and leeks together and mix well. If the stuffing is damp, add some starch.
After the glutinous stuffing is done, you can pack two to taste the salty, you can make adjustments, and then you open the bag...
Note: When processing the meat, the water to wash the meat should be drained as much as possible. After the shrimp is cleaned, the water must be drained. This can avoid the mixture being too wet.