1. Prepare the ingredients (I forgot to take pictures of the carrots). Wash the glutinous rice and soak it in water six hours in advance. The water needs to be changed several times during the process. Soak the mushrooms in warm water.

2. Steam the glutinous rice in water for 20-30 minutes until cooked, and mix with a spoon to loosen it while it is hot.

3. Add two spoons of cooking wine, one spoon of light soy sauce, half a spoon of dark soy sauce, and two teaspoons of sugar to the meat filling, mix well, and marinate for ten minutes. Cut mushrooms and carrots into small pieces. Strain the mushroom water to remove impurities and set aside.

4. Heat the pan with cold oil, add the meat filling and stir-fry. After the color changes, add diced shiitake mushrooms and carrots, stir-fry until the shiitake mushrooms release water and the carrots become soft, then add the steamed glutinous rice. Add the remaining dark soy sauce, sugar and mushroom water, stir-fry until the glutinous rice changes color and absorbs all the water.

5. Roll out the dumpling wrapper into a thick middle and thin outer ring. Add a spoonful of filling and slowly close it with a tiger's mouth. After closing, turn the top wrapper out into a flower shape. Doesn't it look a bit like little flower buds?

6. After the water boils, steam over medium heat for 15 minutes.

7. A quarter of an hour later, the shiitake mushroom stew is out of the oven, the aroma is overflowing, and you can start enjoying the delicious food. ?