2/3 meter long glutinous rice cup, 40g pork belly, half salted egg yolk, 4 shiitake mushrooms, red shrimp 1 teaspoon, 2 tablespoons minced red onion, material A (2 tablespoons soy sauce, sesame oil 1 teaspoon, sugar 1/4 teaspoon, monosodium glutamate, pepper and a little spiced powder) and material B.

1. Wash the long glutinous rice and drain it. Wash pork belly and cut into strips. Soak mushrooms until soft, shred them, wash red shrimps and drain.

2. Add 1/2 tbsp oil to the pan, heat it, stir-fry pork belly, then add chopped red onion, shredded mushrooms and red shrimp and stir-fry until fragrant.

3. Add seasoning A, stir-fry slowly until the ingredients taste, and turn off the heat.

4. Take a heat-resistant deep cup, first add salted egg yolk, then add 3, and finally add long glutinous rice. After about 6 minutes, add water to 8 minutes. Steam in the pot for about 40 minutes.

5. Buckle 4 into the dish and sprinkle with seasoning.