Making meat rice dumplings

Step 1: Saute the braised pork until fragrant with dried shiitake mushrooms, then stir-fry the red onions, then add the meat pieces and stir-fry, then add soy sauce and pepper and braise until soft. rotten.

Step 2: Heat the oil in a pan and sauté the dried shrimp until fragrant, then stir-fry the dried radish, finally add a little soy sauce, and stir-fry until dry and without any juice.

Step 3: Fry the rice - Take another oil pan, add a little oil and stir-fry the glutinous rice. When it becomes sticky and cannot be stirred, add some hot water or braised pork broth and stir-fry until the glutinous rice is half cooked. When the soup gradually reduces, turn off the heat and prepare to make the rice dumplings.

Tips: The process of mixing and frying the glutinous rice is more laborious, but frying until half-cooked and then steaming will make the rice dumplings cook quickly and become more flavorful.

Step 4: Take two rice dumpling leaves and fold them into a cup shape by overlapping the head and tail at 2/3. First put some glutinous rice to press the bottom, then add fillings such as braised pork, dried shrimps, dried radish, etc. Finally, add a little glutinous rice and compact it, then cover the two sides of the cup mouth with rice dumpling leaves, fold them into a triangle, tie them tightly with cotton rope and leave a slipknot before they can be dismantled and eaten.

Step 5: Prepare a large pot and fill it with water. When the water boils, put in a bunch of rice dumplings and cook. The amount of water should be enough to cover the whole bunch of rice dumplings. Cook for about 40 minutes. You can add a drop or two of oil to the boiling water. It is said that when the rice dumplings are cooked in this way, the glutinous rice will not stick to the rice dumpling leaves.