2. Soak the glutinous rice in water 1 hour, wash it and drain it. Heat a cauldron, add 50g lard and 20g dried onion and fry until golden brown, then take it out, add 80g white sugar and cook until red, add 200g red soy sauce and 30g refined salt, pour glutinous rice into the cauldron and stir fry, add spiced powder and braised meat juice, stir fry with a shovel 15min, and put it into a cauldron to cool when the glutinous rice turns golden brown.
3. Cut the pork tenderloin into small squares (each square is about 3cm long and 1cm thick). Heat a pan, add 15g lard and 10g dried onion and stir fry. Add 15g white sugar, cook until it turns red, add 10g red soy sauce, 10g refined salt, 2g monosodium glutamate and 15g rice wine, pour pork into a pot, stir fry for10min, and put it into a basin for later use.
Step 4 wash the shrimp. Mushroom water is used to remove pedicels and cook whole flowers.
5. Heat the pan, add 10g lard, add dried shrimps, fry until cooked, and put them in a bowl for later use; Put 4 grams of refined salt and 2 grams of monosodium glutamate into the pot, and then add mushrooms to stew for later use.
6. Take two bamboo leaves, fold them into a funnel shape from the middle, with the leaves inward and hold them in your left hand. Put about 40 grams of glutinous rice in your right hand, and the middle is concave. Then put two pieces of pork (thin and fat), two mushrooms, a braised chicken and some lotus seeds on the rice in turn, then put 30 grams of rice on it and press it tightly, fold the two sides together, and turn the part with long bamboo leaves to the right.
7. Take a cauldron, add water until it is 80% full to boil, put the wrapped meat dumplings into the cauldron (the water in the cauldron should be immersed in the dumplings, so as not to expose the dumplings, so as to avoid the raw dumplings being cooked), cook for 2 hours on high fire, then cook for 1 hour on low fire, and cook the dumplings immediately after the ceasefire. Peel bamboo leaves when eating.