2. Soak the glutinous rice in clear water for one night, take it out the next day, wash it, drain it, put it in a steaming tray covered with wet drawer cloth, put it in a steamer, boil water over high fire, and steam it for about 25 minutes on medium fire until the glutinous rice is soft and glutinous.
3. Put oil in the wok, add diced onion, stir fry, add diced carrot, diced mushroom and diced sausage, stir fry until cooked, add soy sauce, oyster sauce and thirteen spices, stir fry evenly, turn off the fire, add steamed glutinous rice, stir fry evenly, and the glutinous rice stuffing is ready.
4. Mix flour, yeast and water and knead into a smooth dough.
5. Without fermentation, directly knead the dough into strips, cut into noodles with equal size, and divide the glutinous rice stuffing into corresponding equal parts.
6. Roll the dough into steamed bread skin, wrap it in stuffing and put it away.
7. Cut out your favorite patterns with a flower clip at will.
8. Put it in a steamer covered with a wet cloth and ferment it to the size of 1.5 times.
9. Bring boiling water to a high fire, steam for about 20 minutes on medium fire, turn off the fire, stew for 3-5 minutes, and then uncover the lid.
10, fluffy and soft, salty and soft.