1. Let the dough rise first.

After melting the yeast with warm water, slowly add flour and knead the dough until it is smooth.

I used about 180 grams of water for 300 grams of flour. This ratio feels just right to make this dough roll soft and hard, and the roll does not collapse. Cover the kneaded dough and place it in a warm place to rise

2. While the dough is rising, simmer the glutinous rice. I used black glutinous rice. You can use other ordinary glutinous rice. Cook and simmer in a rice cooker as usual, and briefly break up the stewed rice with a rice spatula

3.

The dough will rise until it is 2.5 times in size

4. Take out the risen rice Deflate the dough and knead it evenly

5. Process the bacon. Boil the bacon in boiling water for about three to four minutes, turning it back and forth to remove the smoky smell and make the skin clean

6. Take out the cooked bacon, rinse it and cut it into small dices about half a centimeter square

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7. Chop the shallots, separate the white part of the green onion and the leaves.

8.

Put a spoonful of oil in the frying spoon, not too much, one tablespoon is enough, add the white part of the green onion. Stir-fry until fragrant

9. Add the diced bacon and stir-fry until the fat part of the bacon is slightly transparent

10. Add the green onion leaves

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11. Stir well, a lot of oil has been fried at this time, turn off the heat

12. Add the cooked glutinous rice

13. Use the remaining heat of the frying spoon Stir well and let cool

14. Roll the dough into a pancake shape about 15 cm wide, not too thin

15. Add in the middle and fry well The glutinous rice is arranged neatly

16. Wrap the dough up and down and pinch tightly. Don’t be afraid that it won’t look good, just wrap it tightly

17.

Instead Come over and sort out the shape

18. Move the prepared green embryo to a wooden chopping board, lift the knife with your hand, and quickly cut the dough roll into small sections so that the cuts of the dough roll are neat and even. Collapse

19.

You can use a knife to cut out the # character decoration

20. Put the prepared dough roll segments into the steamer, cover it, and place it in the steamer. After fermentation for half an hour, turn on the heat and steam for 20 minutes