Ingredients: 12 soaked soft mushrooms, 600g cooked glutinous rice, 50g diced tenderloin, 30g diced ham, 20g dried shrimps, 50g cooked fresh bamboo shoots, 30g cooked edamame, and a teaspoon of fried scallions.

Seasoning: (1) one cup of stock, one tablespoon of vegetarian oyster sauce, three teaspoons of sugar (2) half a cup of stock, one tablespoon of vegetarian oyster sauce, one tablespoon of sesame oil, half a teaspoon of sugar and a little white pepper.

working methods

1. Soak two cups of glutinous rice in water for 4 hours, then wash them, steam them in a rice cooker for half an hour, and cut tenderloin, ham and bamboo shoots into diced pieces respectively.

2. Heat the wok and add two tablespoons of oil. Stir-fry crispy shallots, then add diced meat, diced ham, diced shrimp and diced bamboo shoots in turn, add seasoning (2) and stir-fry until cooked, add edamame, and finally add steamed glutinous rice and mix well for later use.

3. Add a tablespoon of oil to another wok, fry the mushrooms over medium heat, add seasoning (1) and simmer until the soup is almost dry, then take it out and drain. Insert them into the incense drum and serve.