Cooking Steps

1. 

   Step1:Wash and soak glutinous rice for more than eight hours (I'm soaking for the first night). Steam it in a water-controlled water pan for 20 minutes (when it's boiling) see the pictur

2. 

   Step2:The dried mushrooms are washed and soaked soft (water is reserved for use) and chopped. The onions are chopped. Put oil in the pot, put the ginger and garlic in the pot, add the minced meat, stir fry them. Add the mushrooms, stir fry them. Put the water in the mushroom, add the salt, oil, thirteen spices, stir fry the old soy sauce to make it thick. Finally, add the chopped onions, and then it's OK. Put out the pot and put them in the soup pot for use

3. 

   Step3:The steamed glutinous rice is poured into the soup basin with mushroom sauce. Add some lard or cooking oil. Stir with chopsticks while it's hot. When it's hot, you can start. Put on your gloves and mix it evenly (I've been stealing during this period. If I'm not afraid that the dumpling skin will be wasted, I'll probably steal it. It's salty and light. Haha. What's lacking in flavor can be added in it

4. 

   Step4:Mix well and drill into a ball shape. The size is optiona

5. 

   Step5:Then wrap it into the dumpling skin. The method is to press and rotate it in the palm of the left hand. The mouth is at the mouth of the tiger. Make it as shown in the figure. Then steam it in the pot. The water is boiled for eight minutes. Turn off the heat and simmer for two or three minutes. Soft, waxy, very q-shape