Main Ingredients: 400g of plum blossom meat, 700g of sticky rice, 50g of dried shiitake mushrooms, 7 duck egg yolks, 1 onion

Ingredients: salt, soy sauce, ginger, lemon juice, brown ropes, five-spice powder, dark soy sauce, scallions, rice dumpling leaves, soybean oil

Steps/Methods

1

Wash and rinse the sticky rice, and soak it in clean water for 3 hours. If the weather is hot, put it in the refrigerator and dry it before use.

2

Dry rice dumpling leaves and strings are sterilized by boiling water after soaking overnight, and each leaf is carefully cleaned.

3

Marinate the beef overnight with salt, five-spice powder, soy sauce, soy sauce, ginger, scallions and a few drops of lemon juice.

5

Wash the onion and set aside.

6

Shred the onion and saute in 2/3 small bowl of soybean oil in a pan until brown.

7

Stir fry the onions in 2/3 of the remaining oil and fry the soaked and drained sticky rice, add soy sauce, dark soy sauce, five-spice powder, and salt to taste after each grain of rice has been rolled in the oil, stir fry for a little longer without burning the pan, and be heavy on the flavor because you will lose some salt while cooking.

8

Fried sticky rice, fried onions, fried beef with the remaining 1/3 of the oil, soaked mushrooms cut into small dices, salted duck eggs to remove the egg white and leave the yolk aside.

9

Take two pieces of rice dumpling leaves slightly staggered stacked together, cut off the rhizome.

10

Roll into a funnel shape as shown.

11

Flatly spread a layer of sticky rice at the bottom.

12

Put in the appropriate amount of diced meat, diced mushrooms, half an egg yolk, and green onions.

13

Another layer of sticky rice is spread and compacted.

14

Fold the remaining rice dumpling leaves on both sides together and press them down.

15

Flatten the remaining leaves on the top side with your hands and fold them over.

16

Tie the rice dumplings with string and cut off the excess leaves.

17

Add enough water to the pot to boil and put the dumplings, the water must not be over the dumplings, high heat for 1 hour, turn off the fire and then smother for 2 hours.

END

Note

1, sticky rice in the premise of not paste the pan for a while more fried will be more fragrant.

2, stir fry sticky rice to taste heavier, because in the cooking time will lose some salt.

3, cook to the water must be no more than rice dumplings, high heat cooking, pay attention to the water is less timely addition of hot water rather than cool water or easy to clip.

4, according to the size of the dumplings can adjust their own cooking time.

5, can not eat the rice dumplings in cold water, refrigerator or even frozen are possible.

6. Don't eat too much at one time or it will not be easy to digest