Key raw materials: fresh lotus leaf, appropriate amount of steamed rice, appropriate amount of chicken breast, appropriate amount of ginkgo nuts and chestnuts, and cotton thread.

Seasoning: chicken essence, salt, chives, garlic, vegetable oil and a small amount of soy sauce.

Exercise:

1. First, soak the fermented rice for two hours, then take it out, drain the water and put it in a wok for cooking.

2. Cut the chicken breast into small pieces, boil the vegetable oil, fry the mushroom beef in the oil, and take it out when it is ripe.

3. Stir-fry pepper and garlic, add mushroom beef, stir-fry mushroom beef thoroughly, and add appropriate chicken essence, salt and chives. Ginkgo nuts and chestnuts are boiled in clear water first.

4. After full preparation, take down the steamed wine, add the fried mushrooms, beef, ginkgo nuts and chestnuts, add a little pepper, chicken essence and salt, wrap the glutinous rice with lotus leaves and bind it with cotton thread, so that the wine is completely wrapped in the lotus leaves.

5. Finally, steam it on a slow fire. When the color of the lotus leaves darkens and the fragrance of the lotus leaves can be smelled, they can be picked.

Key points of production: choose large and fresh lotus leaves, thoroughly cook the wine, and gently steam the wine when it is wrapped with lotus flowers until the fragrance of lotus leaves gradually penetrates into the wine.