2. First chop the meat into minced meat and green bamboo shoots, and prepare all the powders for mixing.
3. Shred the green bamboo shoots, fry them with meat foam and make stuffing for later use.
4. Add 280 grams of warm water to the powder to make rice slurry and let it stand for 30 minutes.
5, boil water in the pot, put a slightly wider plate, brush oil, scoop a spoonful of rice paste, shake the plate, after the rice paste is spread out, steam for 2 minutes, and the bubbles will be cooked (rice rolls will bubble when steaming).
6. Scoop a spoonful of stuffing in the middle.
7. Roll it up in long strips, eat it one by one and sprinkle with chopped green onion.
8. Use soy sauce and a little cooked oil to make juice and pour it on it.