Material:
Skin:
Lai Lai 1 cup of rice noodles, 1 cup of cold water, 3 cups of boiling water
Filling: Twice half a catty of sandwich meat and half a catty of small shrimps
seasoning:
2 tablespoons of soy sauce, a pinch of salt, five spice powder, and pepper
Pour the sauce:
2 cups water, 1 tsp salt, 4 tbsp sea mountain paste, 1 tbsp spicy bean paste, 2 tbsp sugar, 2 tbsp garlic mash, 2 tbsp rice noodles
practice:
1. Add a cup of re-coming rice noodles to the steel pot, mix a cup of cold water, and make it into powder water
2. In a pan, boil 3 cups of water, pour into the powdered water of Method 1 in one breath, and quickly mix into a thick paste
3. After the batter is completely cold, add a cup and a half of Zai Lai rice noodles and stir to form a thick paste
4. Season the shrimp with a little wine, salt and pepper
5. Add the ground meat and seasonings, mix well
6. Take the soup ladle, use a rubber knife to wipe an appropriate amount of powder paste, put the ground meat and shrimp in the middle, and then spread the powder paste to cover
7. Use a rubber knife to push out the raw material of the soup ladle, and push it on the damp cloth (leave a gap in the middle)
8. Boil the water and steam, timing for 15 minutes (medium and small fire, otherwise it will collapse)
9. Put the sauce in a small pot and boil, mix well with the rice noodles to form a thin glutinous rice
10. Take out the steamed meatballs with a rice spoon, drizzle with sauce, and sprinkle a little coriander.