Wash the dried mushrooms, soak them until they are soft, and dice them.

Wash shallots and dice them; Peel the bamboo shoots, cut off the old parts and dice them.

Add an appropriate amount of oil to the pot, heat it, pour in diced chives and stir-fry, then add diced mushrooms and pork belly and stir-fry, then add bamboo shoots, green beans and shrimps and continue to stir-fry, finally add seasonings and stir-fry, and take out for later use.

Add a proper amount of water into glutinous rice flour and stir evenly to make glutinous rice flour water, mix and stir seasonings except salt and chicken powder, pour into a pot and boil over low heat, then add glutinous rice flour water to thicken and take it out for later use.

Pour the rice noodles into a glass bowl, add water and stir well.

Heat a pot with low heat, pour in the rice flour paste of method 5, turn off the heat when bubbling, continue to stir evenly until dissolved, let it cool, then add glutinous rice flour and sweet potato flour and mix well to form slurry.

Take a small cup, spread salad oil evenly, pour in the slurry for about 8 minutes, add the meat stuffing material of method 4, press the material slightly with a spoon, and then close the rice slurry overflowing from the edge of the cup to the middle.

Boil water in a steamer, spread gauze on it, put method 7 on the gauze, steam for about 20 minutes on high fire, take it out and dip it in the sauce for eating.