Practice
Wash the glutinous rice and cook it into glutinous rice (hard is better).
Cut the chicken into long strips and marinate the chicken for 1 hour in seasonings such as soy sauce, caster tea powder, salt and a little cornstarch.
Soak and soften shiitake mushrooms, then remove the stems and cut them into 2 halves; soak shrimp in boiling water; cut salted egg yolk in half and set aside.
Red beans with pressure cooker pressure half an hour, filter water, crushed, under the oil, sugar fried into red bean paste.
Divide the glutinous rice into 2 parts, half under the sugar fried into sweet glutinous rice, half fried into salty glutinous rice.
Wash the dumpling leaves and dumpling rope, take a dumpling leaves, folded into a funnel shape in one-third of the funnel, scooped into the bean paste, sweet glutinous rice, white fruit, and then into the salty glutinous rice, mushrooms, chestnuts, salted egg yolk and other fillings, plus chicken filled, and then the extra dumpling leaves folded back to cover the funnel wrapped up in the dumplings with the rope in the dumplings at the waist to tightly tie the knot, well after the pot, with a medium flame steam for 20 minutes, can be eaten.