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

Production method

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

2. Add 1/2 tablespoons of oil to the pot, heat it, stir-fry the pork belly, and then add the minced red onion, shredded mushrooms and red shrimp in turn to saute.

3. Add seasoning A, stir-fry slowly with low fire until the material is tasty, and turn off the fire.

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

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

Tips

1, pork belly has a lot of oil, so you don't need to add too much oil when frying, otherwise it will be too greasy.

2. Don't be too full when filling glutinous rice, otherwise it will overflow easily when steaming!

3. If the glutinous rice has been soaked overnight, you don't need to add too much water. The rice in the cup can be filled to 7 minutes, and the water can only be added to the square meter, so that the steamed glutinous rice will be soft and cooked.

4. If you have a long bamboo tube at home, you can use it to hold it, and the glutinous rice will have a unique bamboo fragrance.