Cooking Steps

1. 

   Step1:Ingredients treatment - add 1 spoon of cooking wine and 200ml of clear water to 50g scallops, mix well for standby; soak 50g dried mushroom in warm water, dice the hair; wash 250g chicken leg, remove the bone and cut into pieces, add 1 spoon of cooking wine, 1 spoon of soy sauce, a little ginger powder and starch, mix well. Marinate for 15 minutes.

2. 

   Step2:Put the scallops into a clean bowl. Put them into a steamer. Steam for 30 minutes. Take out the scallops and tear them up. Set aside.

3. 

   Step3:Wash 500g glutinous rice. Soak in clear water for more than 2 hours. Cover the filtered water with gauze. Put it in the steamer. Steam in high heat for 30 minutes.

4. 

   Step4:Stir fry ginger and chilli in hot oil. Add marinated chicken. Stir over medium heat until the chicken changes color.

5. 

   Step5:Pour in 50g green beans, diced mushrooms and dried scallops, stir fry until well done. Add a little salt, 1 spoon of soy sauce and 1 spoon of oyster sauce, stir fry until well colored. Turn off the heat.

6. 

   Step6:Soak the dried lotus leaf for 30 minutes in advance (the soaked dried lotus leaf will become soft, but will not absorb water. It can be taken out directly for standby). Take two lotus leaves and fold them together. Put a proper amount of glutinous rice chicken rice in the middle. Fold both sides of the lotus leaves in half and wrap them tightly into a square. Steam in a steamer. Steam over high heat for about 15 minutes.

7. 

   Step7:Take out. Finish.