This sizzling was completely self-taught and the product of smashing. After I felt that I couldn’t completely pack it, I squeezed the first one. The second one was actually without a teacher. It’s amazing, and the invagination is also a tossing product. There are also peppers inside...
The dried mushrooms and black fungus are soaked, and the water of the shampoo is left behind. Wash the glutinous rice clean, pour it into a bowl, add a small amount of salt and soaked mushrooms and soaked in water for one night. After soaking, drain the water and steam on the pan.
Cut the mushrooms, fungus, and carrots into cubes. The smaller the cut, the better.
The steamed glutinous rice is directly served in reserve. At this time, the glutinous rice itself is already very delicious. It is cooked, but it is a bit hard. It is enough to chew a little effort, not too bad.
Cut the pork belly into small Ding, soak it in cooking wine and soy sauce for about 4 hours.
Put more oil in the pot, double the cooking more than usual. Put in the ginger, stir it on the onion and throw it out. If the pork is too much, it will be a little too much. If it is too much, it will be too little to dry.
Stir-fried diced meat is served with the base oil, and the mushrooms, fungus, and carrots are fried.
Continue to fry the diced meat together, add soy sauce, sugar, a small amount of vinegar, and stir well with glutinous rice.
Sprinkle a little flour on the chopping board, and simmer the dumplings three times or so. Don't be too thick. If you can, you can pour the edges into ruffles.
When using the bag, use the right thumb to press the invagination into the inside. The left hand will gather the skirt to the middle, and the right hand will arrange the skirt to be unified upwards. Don’t pour one side down. Finally, hold it with your left hand and press the middle hand with a little force to press the glutinous rice. Form a stomach. Put carrots or hawthorn on the bottom to prevent sticking.
Finally, steam on the pot for 10 minutes.