material

Long glutinous rice 300g red onion 1 shrimp skin (or shrimp skin) 1 tablespoon mushroom 2-3 sausages 2 peeled taro 200g scallop 2 celery stalks 1 soy sauce 1 tablespoon oyster sauce12 tablespoons sugar12.

working methods

1

After washing the long glutinous rice, soak it in cold water for more than 2 hours.

2

Drain the long glutinous rice soaked in step 1, put it in a steamer covered with steaming cloth, and steam for 1 hour. After steaming, mix it with a rice spoon and let it cool.

three

Chop red onion; Dice dried shrimps and mushrooms soaked in cold water; Dice sausage; Cut peeled taro into small cubes; Soak scallops in cold water until soft, steam them in water for 20-25 minutes until soft and rotten, and then tear them into shreds; Celery stems chopped

four

Heat a proper amount of vegetable oil in the pot, add onion and stir-fry until fragrant, then add shrimp and mushrooms and stir-fry until fragrant.

five

Add sausage and taro, stir-fry until taro is cooked, then add dried Bess and stir-fry.

six

Add the glutinous rice from step 2 and stir-fry.