1) steamed glutinous rice. Cooking glutinous rice with a rice cooker requires less water than usual, as long as the water just covers the rice.

2) Prepare stuffing. Dice lean meat, spiced dried beancurd, shiitake mushrooms and pickled mustard tuber (I use sausage), stir-fry with appropriate amount of soy sauce, a little soy sauce, salt, chicken essence and pepper.

3) Prepare the bread. Mix mung bean powder and flour (the ratio of mung bean powder to flour is 2: 1) into paste with cold water. A little thinner than sesame paste.

Production method:

1: Put a little oil in a flat-bottomed non-stick pan over low heat and pour in the prepared batter. There are two keys to thin dough: first, don't burn the pot too hot, otherwise the batter will be cooked as soon as it is poured in, and it will be too late to adjust its shape; Second, the batter should be slightly thin and easy to spread around.

2. After the cake is almost solidified, beat an egg on it, directly beat the egg on the cake, do not break the egg in advance, and evenly spread the egg on the whole dough with a spatula.

3: Turn the cake over after the eggs are solidified. Don't be too sad when the bread breaks when you turn over. You can stick it with sticky rice in the future. :)

4: Spread the cooked glutinous rice evenly on the bread and sprinkle a little soy sauce to taste.

5: Sprinkle with fried diced lean meat, diced spiced dried beans, diced mushrooms, diced mustard tuber and chopped green onion.

6: Turn off the fire, put a plate upside down on the bean skin, turn it over with a spatula, and a whole crispy skin will be baked.