1. After washing the glutinous rice, soak it in water for several hours.

2. Cut the pork belly into small pieces, marinate with salt, cooking wine, dark soy sauce, sugar, oyster sauce and other seasonings, and store in the refrigerator for one day. Wash the mushrooms, cut into small pieces, and marinate with the pork belly.

3. Add half a cup of white wine to the salted egg yolks, steam them in a steamer for 15 minutes. After steaming and cooling, cut each egg in half.

4. First pick two complete rice dumpling leaves and cut off the hard pedicles at the front.

5. Stack two rice dumpling leaves and roll them into a cone shape from the middle. Put a date first.

6. Fill another handful of glutinous rice, add a few pieces of meat and mushrooms, add half an egg yolk, then add some rice, cover with meat and egg yolk.

7. In the pressure cooker, add water to cover the rice dumplings. It is best to put something on top and cook for an hour. Turn off the heat and simmer for a few hours.

8. Tips: Wash the rice dumpling leaves several times to remove the smell of dried rice dumpling leaves; the meat needs to be marinated for a longer period of time so that the meat can take on the flavor. The egg yolk must be steamed with wine in advance, otherwise There will be a fishy smell; putting a jujube before filling can prevent rice from leaking from the bottom.