Wash pork belly and dice it; Wash green beans and shrimps, and drain for later use.
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Wash dried Lentinus edodes, soak until soft, and dice.
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Wash shallots and dice them; Peel the bamboo shoots, cut off the old parts and dice them.
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Add a proper amount of oil to the pot, heat it, pour in diced chives and stir-fry, then add diced mushrooms and pork belly and stir-fry, then add bamboo shoots, green beans and shrimps and stir-fry continuously, and finally add seasonings and stir-fry, and take them out for later use.
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Add a proper amount of water into glutinous rice flour and mix well to make glutinous rice flour water, mix and mix seasonings except salt and chicken powder, pour into a pot and boil over low heat, then add glutinous rice flour water to thicken, and take out for later use.
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Pour rice noodles into a glass bowl, add water and stir well.
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Heat a pot with low heat, pour in the rice flour paste of the method 5, turn off the fire when it bubbles, continue to stir evenly until it is dissolved, let it cool, then add glutinous rice flour and sweet potato powder and mix well to form slurry.
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Take a small cup, spread salad oil evenly, pour in about 8 minutes of powder slurry, add the meat stuffing material of method 4, press the material slightly with a spoon, and then close the rice slurry overflowing from the cup edge to the middle.
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Boil water in a steamer, spread gauze, put method 7 on the gauze, steam for about 20 minutes with high fire, take it out, and serve with sauce.
Tips
When the rice slurry is poured into the cup, it should be smeared with appropriate amount of salad oil, so that it will not stick and cause deformation when it is taken out.