2. Soak the glutinous rice until it is completely soaked. You'd better make it one night in advance. Slice sausage, slice mushrooms, soak black beans, cut carrots into thick strips, remove cores from red dates and candied dates, cut onions, peel chestnuts and wash them. Don't put oil in the pot and start frying glutinous rice. Stir-fry the glutinous rice until it is dry. Remember to heat the pan when frying, so that it won't stick when frying. Look at the middle. It won't stick, will it? The glutinous rice is slightly Huang Shi, so take it out for later use.
3. Continue to cool the oil in the hot pot, add onions, carrots and mushrooms and stir-fry until fragrant. Then put the rest of the ingredients into the pot and stir fry, then put the fried glutinous rice into the pot, add the right amount of boiling water, and add the right amount of salt and sugar to taste. This kind of rice is salty and sweet, so the amount of sugar is more than salt, which is about 1: 2. If you don't like it too sweet, put less. Don't drink too much water, then cover it and start stewing. Remember to turn the pan over from time to time to make it evenly heated.