Cooking Steps

1. 

   Step1:Soak 30g mung beans, 20g soybeans, 100g early rice and 300g glutinous rice in advance for at least 4 hour

2. 

   Step2:Wash and drain 30g mung beans, 20g soybeans and 100g rice soaked. Pour into the blender. Add 150g water and stir until fine

3. 

   Step3:Allow to stand for 20 minutes. Add 1g salt and 2050g clear water before use. Adjust the consistency of the batter. Let the batter spread smoothly

4. 

   Step4:Spread gauze on the steamer drawer. Put the soaked glutinous rice thin and smooth. Poke holes to make the glutinous rice ripe. Steam in the steamer for 2030 minutes. Steam to soft glutinous rice. Standb

5. 

   Step5:Dice minced pork, dried and pickled mushrooms, winter bamboo shoots / spring bamboo shoots, pickled mustard, and chives. Remove astringency by boiling the cut winter bamboo shoots / spring bamboo shoot

6. 

   Step6:Heat up the oil, stir up the scallion, add the fat diced meat, stir up the fat, add the lean diced meat, the mushroom, the dried mushroom and the winter bamboo shoots, stir well. Add 23 tablespoons of raw soy sauce, 1 teaspoon of old soy sauce and 1 / 2 teaspoon of sugar to taste

7. 

   Step7:Stir fry evenly, add clear water, no ingredients. Stew for 1015 minutes and tast

8. 

   Step8:Start the pot again. Pour in a little oil. Pour in 12 tablespoons of batter. Shake the pot to spread the batter. Fry until it solidifies at the bottom

9. 

   Step9:Pour in the broken egg. Shake the pan to smooth the eg

10. 

    Step10:Turn over when the egg liquid is fried until it solidifies. Spread glutinous rice on the center of the cake skin. Then spread saozi and sauce to compact. Turn over the sides of the cake skin and turn over to make it out of the pot. Then turn back to the pot and fry until the bottom is crispy

11. 

    Step11:Cut into small parts from the pot. Sprinkle some scallion and serv