main ingredient

glutinous rice

25g

Cantonese sausage

1 root

dried radish

5g

lean meat

8g

onion

5g

auxiliary material

cooking oil.

2. On the second day, wash the ingredients except glutinous rice and cut them into cubes with a square of 2-3CM for later use; Dicing lean meat and pickling with soy sauce;

3. Pour the glutinous rice into a steamer with gauze, spread it evenly, and steam it for 15 minutes after the fire is boiled;

4. The steamed glutinous rice is swollen in volume and has distinct grains.

5. put the oil in the wok, heat it to 6%, and add the diced onion to saute until fragrant;

6. Pour the other materials in Figure 2 into the pot and stir fry;

7. After the materials are basically cooked, add steamed glutinous rice, soy sauce, soy sauce and white pepper to make the rice grains evenly colored;

8. When the fried glutinous rice is cooled to not be hot, it can be added into jiaozi leather bag. The method of wrapping is to put the glutinous rice in the center of the skin, then pinch the surrounding skin, and properly expose the stuffing when closing;

9. the sellers before entering the pot;

1. transfer to a steamer, bring to a boil, and steam for 5 minutes.