Wash the meat, cut into cubes; green beans, shrimp clean, drain and spare

Wash the dried mushrooms, soften, cut into cubes

Scallion clean, cut into cubes; bamboo shoots peeled, cut out the old parts, cut into cubes

Put the pot of oil to heat, pour in the diced onion, then add the diced mushrooms, diced meat, then add the bamboo shoots, green beans, shrimp continue to stir-fry, finally add seasoning mix well, and put out and spare. Add the seasonings and stir-fry well, then remove and set aside

Add water to the glutinous rice flour and mix well to form glutinous rice flour water. Mix all the seasonings except salt and chicken powder, then pour them into a pot over low heat and bring to a boil, then add the glutinous rice flour water to thicken the sauce. When bubbles form, remove from heat, continue to stir until thickened, let cool, then add glutinous rice flour and groundnut flour and mix well to form a batter

Take a small cup, evenly grease it with salad oil, pour in about 8 minutes full of batter, add the ingredients for the meat stuffing in Method 4, press the ingredients slightly with a spoon, and then close the overflowing batter in the center of the cup

Put the steamer pot on a medium heat with boiling water, spread the saran wrap, and place Method 7 on top of the wrap, and steam for about 20 minutes over a high heat. Steam for about 20 minutes over high heat. Remove from the steamer and serve with the sauce on top.