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1.Soak glutinous rice in water for 30 minutes, remove and drain.

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2.Cut shallots into sections, add 5 ginger slices and soak them in warm water. Set aside.

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3.Remove the head and shell of 7 shrimps, leave the tail and cut the rest of the shrimps into puree for later use.

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4.Add prawn puree, 1 egg white, a little salt, 1 tablespoon light soy sauce, 1 tablespoon cooking wine, 1 tablespoon oyster sauce, a little sesame oil and a little white pepper into 250g minced pork. Stir clockwise and add spring onion and ginger water for 3 times.

* note: it is the key to stir the meat filling with pearl balls. Water must be added in a small amount and in a clockwise direction for several times. At the same time, water must be absorbed to make the meat feel sticky, so as to form better.

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5.Take the right amount of meat in the palm of the hand knead into a round
Put glutinous rice into the steamer drawer, and then put a small hole in the glutinous rice balls with chopsticks to insert the shrimp tail.

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6.Place on a simmering steamer and heat for 15 minutes, then turn off the heat and simmer for another 3 minutes.

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