1. Wash the glutinous rice and lotus seeds one night in advance and soak them overnight

2. Soak the mushrooms, scallops and dried shrimps in advance and wash them. Peel the chestnuts

3. Cut the three-layer meat into large pieces and marinate it with dark soy sauce, salt, cooking wine, five spices and pepper for more than an hour

4. Buy dried rice dumpling leaves, wash them and soak them in water, or After boiling for 30 minutes, wash them one by one. They will be softer, easier to wrap, and feel cleaner

5. Add more oil to the pot, fry the shallots until crispy, take them out, and set aside

p>

6. Use the scallion oil in the pot to sauté the mushrooms, dried shrimps and scallops and serve out

7. Continue to add three layers of meat to the pot and stir-fry until it changes color and serve out

< p>8. Add glutinous rice to the pot and stir-fry, add appropriate amount of dark soy sauce and salt to adjust the color and seasoning. After the color is evenly added, add the freshly fried shallots, dried shrimps, scallops, etc., mix well, and set aside for later use

9. First add a spoonful of rice, a large piece of meat, a chestnut, a shiitake mushroom, a few lotus seeds, then add glutinous rice, press it tightly and wrap it up. These materials can probably wrap 25 pieces

10. In the pressure cooker, stack the rice dumplings tightly, add water to cover the rice dumplings, add some salt, put on the steam and cook over low heat for one hour. Or use a large pot to boil over high heat and then turn to medium-low heat for two hours.