1. Prepare ingredients: white glutinous rice 200g, blood glutinous rice 100g, 6 mushrooms, half onion, appropriate shrimp skin, appropriate scallop, appropriate lean meat, appropriate rose sauce, appropriate white wine, 2 tablespoons soy sauce, salt 1 teaspoon, 2 teaspoons of sugar, and white pepper/kloc-0.

2. Soak glutinous rice in clear water overnight and drain it for later use. Soak mushrooms in cold water, remove pedicels, shred and dice, and chop onions for later use. Soak shrimps and chop them. Soak scallops and shred them by hand.

3. Soak the casing with salty taste in advance and rinse it with water.

4. Chop lean meat into minced meat and mix well with oyster sauce and cooking wine.

5. Heat the oil in the pot over medium heat, add the onion and stir fry.

6. Add diced mushrooms, dried shrimps and scallops and stir fry. Add glutinous rice, rose dew and white wine, soy sauce, salt, white pepper and white sugar, stir well, and turn off the heat for later use.

7. One end is sleeved on the funnel.

8. Tie a knot when they are all on.

9. Scoop the fried stuffing into the funnel with a spoon and dig it down into the casing with chopsticks. Don't be too tight, lest it burst.

10. Plug the casing tightly with cotton thread, divide it into several sections with cotton thread, and then tie some small holes on the surface of the rice sausage with a small needle to help exhaust.

1 1, add water to the steamer and steam in rice sausage for 30 minutes until cooked.