Soak the dry rice dumpling leaves overnight, put them into a pot and boil them for 15 minutes, pressing something heavy on top so that all the leaves are immersed in the water. The purpose of boiling is to soften the leaves and make them easier to wrap, and also to sterilize them.
Soak the pork in water for about 1 hour to soak out the blood (you can drop some yellow wine in the water,) then cut it into large chunks and dry-fry it over medium-low heat to remove the dirt and foam.
The meat and frying pan are clean, the meat and then pour back into the pan to continue to dry-fry over medium-low heat until you see the oil and no water, the meat is slightly browned.
4. Then under the big spices, small onions, ginger, hawthorn, rock sugar, continue to use medium-low heat dry frying, until the rock sugar melted. At this point put 4 tablespoons of rice wine or yellow wine. Note: Don't burn the meat, I fried it slightly too, because I was in a hurry and turned up the heat.
5. Add soy sauce and light soy sauce and stir-fry for color.6. Transfer to the pressure cooker to simmer, add raw peanut rice, soaked mushrooms and soaked mushrooms water appropriate amount, set the pressure 10 minutes. Note: Pressure cooker does not consume water, not too much water.
7. After decompression, pour back into the frying pan to collect the juice and add salt to taste. Note: Don't collect too much juice, leave some behind to stir-fry the rice but also use some.
8. Separate the salted egg yolk from the white. The salted egg is pickled by myself, the oil effect is good.