Cooking Steps

1. 

   Step1:The glutinous rice should be soaked overnight in advance (because the glutinous rice does not absorb water, it should be boiled overnight

2. 

   Step2:It's better to wash the soaked glutinous rice and boil it with less water than the boiled rice. It's better to steam it off so that the glutinous rice won't be too sticky

3. 

   Step3:Select the fat and thin Diced Pork and put it into the oil pan to let it go, smoke it raw, season it with salt, stir fry it, stir fry it and dry it

4. 

   Step4:Turn off the heat, pour in glutinous rice, add soy sauce, soy sauce, soy sauce and pepper to taste, and add some spices

5. 

   Step5:This time, you can buy the ready-made dumpling skin and make it with your own noodles. There are two ways to make dumpling skin with this

6. 

   Step6:The first way is to take a scoop of glutinous rice out of the box and put it on the dumpling skin with only a little edge exposed, and then put it on the tiger's mouth

7. 

   Step7:The tiger mouth of the left hand slowly closes and the fingers of the right hand take a little water to squeeze the glutinous rice i

8. 

   Step8:Finally, close the mouth slowly. The part of the cooked and closed mouth made by this method is slightly thick, but other parts will become thinner due to extrusion, mainly because the rolling process of the skin can be omitted, which is suitable for the ready-made dumpling skin

9. 

   Step9:The second one is to process the dumpling skin again. It's thinner around than in the middle

10. 

    Step10:It's also through Hukou that the selling leather is slowly closed, but there's no need to squeeze because the leather has been rolled thin and then it will break

11. 

    Step11:Put the oil on the bottom of the plate and put it in the pot. Boil the water and steam it. Because glutinous rice and meat are cooked by steaming the skin

12. 

    Step12:Steam until the skin is transparen

13. 

    Step13:Under the light, you can see the burning skin is really thin and transparent

14. 

    Step14:Like a bit

15. 

    Step15:With sausage and Cantonese sausag