Materials: 1,500g of sandwich meat, 1,000g of rice dumpling leaves, 3,000g of glutinous rice, 10g of salt, 3 tablespoons of dark soy sauce, 8 tablespoons of soy sauce, 1 tablespoon of sugar, 2 tablespoons of oyster sauce, 3 tablespoons of cooking wine

I. Wash the leaves of the rice dumplings, soak them in boiling water, then pick them up and set them aside.

The second thing you need to do is to wash and cut the meat into cubes and then drain them well, then mix them with 6g of salt, 6 tablespoons of soy sauce, 3 tablespoons of dark soy sauce, 3 tablespoons of cooking wine and 2 tablespoons of oyster sauce.

Three, glutinous rice into the basin, add 4 grams of salt and a tablespoon of sugar and mix well, and then pour the sauce inside the marinated meat into the glutinous rice and mix well, not enough to taste and then add the soy sauce and soy sauce and mix well;

four, take three rice dumpling leaves stacked and folded into a funnel shape;

five, first add one-third of the Glutinous rice in the middle of the meat;

six, and then add glutinous rice to fill;

seven, the dumpling leaves pushed forward, the middle folded into a triangle shape back and forth to wrap;

eight, and then use the bamboo shells at one end of the teeth, back and forth to grasp;

nine, put into a large pot, injected with water, cover the large fire boil and turn the fire to cook for about two hours or so;

tenth, the final Unwrap and plate to serve.