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Recipe: Glutinous rice

The main point of the glutinous rice stuffing is that the glutinous rice should be dry: glutinous rice cold water soaked all the water for 12 hours, steamed until cooked. In the next step, the dried glutinous rice will absorb the water to adjust the hardness. The current rice state is cooked and chewy-_
Prepare raw materials when steamed glutinous rice: shiitake mushrooms in advance one day carrots onions meat stuffed ginger
All the above raw materials are cut into small Ding. The water of the shampoo is kept in reserve.
The meat is too thin, so take the lard to make up: the lard in the pot, 50% hot, the ginger is scented, stir-fried until the white stuffed seeds, cook the wine, put the meat to the side, into the carrot and the end of the mushroom Stir-fry and then evenly
Slightly burned with water mixed with shiitake mushrooms, seasoned with white pepper, sugar, salt and soy sauce
After savouring the taste of the soup, steamed glutinous rice and stir-fry
The dry glutinous rice granules will absorb the broth, and the bottom of the pan will be dry and without the soup.
When you want to make a package, sprinkle with raw chopped green onion and burn the skin to refer to the recipe before the recipe. (https://www.xiachufang.com/recipe/1012127/)
When using the bag, use the tiger's mouth to tighten the port and smooth the surface with a bamboo knife.
Um... the corner of the finished product
Steam on the steamer, steam for 10 minutes, finish