Cooking Steps

1. 

   Step1:Soak glutinous rice in water for one night. To be exact, just soak it in your fingers and crush it. There is no mung bean powder. Prepare a small amount of mung bean to soak. It can also be mixed into medium gluten flour after crushing and grindin

2. 

   Step2:Prepare all kinds of auxiliary materials. Cut bamboo shoots, green beans, mushroom, pickled mustard and dried herbs

3. 

   Step3:Cut the streaky meat into grains. It's not a pile of meat mud. It's a patient cut of meat grains.

4. 

   Step4:After the glutinous rice is soaked, drain the water, lay it on the drain plate, poke a hole with chopsticks, put it in the steamer, and steam it for 40 minutes until the glutinous rice is fully cooked

5. 

   Step5:While steaming glutinous rice, stir fry stuffing. Heat up the pot with a little oil. First fry the meat and change its color. Look, it's the meat. It's not the meat mud.

6. 

   Step6:Add other accessories, add water, salt, five flavor powder, add soy sauce, mix seasoning, stir fr

7. 

   Step7:Finally, pour a small amount of water starch. Collect the juice and put it on a plate for use. Don't dry the soup. When you have the soup, make the bean skin. The glutinous rice tastes good. It's soft and glutinous instead of dry. That's the ke

8. 

   Step8:Mix mung bean powder (or flour + mung bean powder or pueraria powder) with water. Pour into a non stick pan with oil coating. Heat the thin skin in a small heat. After drying, pour in egg liquid and continue to heat dry. During this period, the pan should be moved frequently. Heat each part evenly, or it will be burnt in the middle. Shovel around the wooden shovel to make the dough peel off the pan completel

9. 

   Step9:Carefully turn the peeled noodles over. The eggs face down. Spread the steamed glutinous rice. It's 2cm thick. The wooden shovel is slightly compacted. Then spread the filling. Move the pot patiently with a small fire. Let the eggshell heat evenly. Pour some oil around it. Shake it until the eggshell and the bottom of the pot are separated. Turn over when you hear the nois

10. 

    Step10:Turning over needs a big plate to help. Buckle it to the pan first, and then turn it back togethe

11. 

    Step11:Then push the pan fla

12. 

    Step12:Pour some water on the edge of the pot. Add the shallots. Turn on the fire until the steam is gone. Cut the dough into small pieces with a knif

13. 

    Step13:Like this, you can shovel them out and eat them.

14. 

    Step14:Ouch. It's fragrant. A delicious Hubei food is born.

15. 

    Step15:Attractive color. Good tast