Step 1: soak 300 grams of glutinous rice in clear water in advance, clean it, then control the water to dry it, pour it on the steaming curtain, spread it evenly by hand, and tie it with chopsticks to make it easier to cook. Cover and steam for about 30 minutes.

Step 2: Slice the washed carrots with a knife, then shred them, and finally dice them and put them on a plate for later use. Dice shredded mustard for later use, dice the washed front leg meat with a knife, and divide the fat and thin into plates for later use. Shredded ginger, chopped and put in a dish, minced garlic in a dish for later use, and washed and diced mushrooms in a dish for later use.

Step 3: Heat oil in a pan, add diced fat meat, stir-fry the fat meat, add diced lean meat and stir-fry until it changes color, add cooking wine, add Jiang Mo and minced garlic, add soy sauce for coloring, stir-fry until fragrant, add diced carrot, diced mustard tuber and diced mushroom, stir-fry evenly, add appropriate amount of salt and oyster sauce, stir-fry until fragrant, and serve on a plate for later use.

Step 4: The glutinous rice has been steamed. Take it out and pour it into a bowl. Add two spoonfuls of sesame oil, appropriate amount of pepper, two spoonfuls of soy sauce and one spoonful of soy sauce. Add the prepared shallot foam, put on disposable gloves and mix well.

Step 5: Take a flat chassis, cover it with plastic wrap, put sticky rice on it, press it firmly by hand, then flatten it, put the fried stuffing on it, hold it up with sticky rice, reunite it more closely with plastic wrap, and remove the plastic wrap to form our glutinous rice balls.