750g of glutinous rice, 200g of pork muscle, half a small bamboo shoot of carrot 1 2 peanuts of shiitake mushroom125g of dried shrimp, 60g of broth, 370g of soy sauce, 45g of sugar, 8g of cooking wine and 300g of oil.

way

1. Wash the glutinous rice, soak it in water for more than 1 hour, and drain the water for later use.

Five-color glutinous rice before serving.

2. After washing the dried shrimps with water, soak them in hot water for a while, and the soaked dried shrimps can be kept.

3. The muscle in the pig is cut into 2 cm long strips. Blanch the bamboo shoots with boiling water to remove the astringency, and cut them into cubes of 1 cm. The processing method of carrots is the same as that of bamboo shoots. Wash the mushrooms, soak them in hot water to soften them, remove the pedicels, and cut them into cubes of 1 cm. Remove the skin from the peanuts and set aside the peanuts.

4. Put the washed glutinous rice into the electric cooker, and add two skins less water than common rice, so that the cooked glutinous rice is harder.

5. Put the wok on fire, pour in 40 grams of oil. When the oil is hot, first fry the pork until the meat changes color, then add mushrooms, carrots and bamboo shoots to fry, and finally add peanuts and shrimps to stir fry.

6. Add water120g of dried shrimps to the broth, and add seasonings such as soy sauce, sugar and cooking wine, and cook on the fire for about 20 minutes. When the soup method is only half of the material, turn off the fire.

7. Pour the cooked main ingredients and seasonings on the hot glutinous rice, mix and stir, then cover the lid and stew for a while.