Cooking Steps

1. 

   Step1:Soak the glutinous rice for an hour or tw

2. 

   Step2:The large intestine (the thicker ones are not suitable for rotting easily. They are suitable for bittern. The ones with more wrinkles are hard to pour), first treat the large intestine - rub it with salt or cassava powder and wash it down. Then turn over and cut the large oil with scissors to be careful not to damage the large intestine (save sewing. Ha ha, many times sew it up. This is also the advantage of the large intestine). Heat it slightly in the pot and add a piece of vinegar wine and ginger to taste. This way, the oil will be collected Shrink for better handling. Rinse again.

3. 

   Step3:Wash the materials for future use. Soak the mushrooms, wash them and cut them into pieces. Wash the shallots and cut them into pieces. Fry them in an oil pan (twice the oil of the stir fry). Then put the chopped mushrooms and washed shrimps and shrimps in a small fire and stir fry them until golden yellow and pour them into the soy sauce. Finally, pour in the glutinous rice and add some water (two spoons) and stir fry them in a small fire. Add salt according to your taste. Add a few drops of old soy sauce and color them. Stir until the glutinous rice is a little bit more It's expanding. Turn off the fire. (it doesn't matter how long the glutinous rice is soaked. The key is that the glutinous rice will expand after adding water when stir frying. After cooking, the glutinous rice won't have any raw rice. Then the glutinous rice doesn't need to be added water when pouring, or it will be very soft and rotten and not delicious. (if it's just a little stir fried glutinous rice. It's still clear-cut. You need to add some water when filling) after the stuffing is stir fried.

4. 

   Step4:Tie one end of the large intestine with a rope or thread. I'll cut the upper part of the hourglass with Li Jinji's fresh plastic bottle and use it to cut off the teeth for screwing the lid. This way, the mouth is long and wide enough. It's very easy to use. After all, the large intestine is much wider than the small one. Use a spoon to put the glutinous rice into the hourglass. Then use the thick end of chopsticks to rub the rice all the way down. There are many wrinkles in the large intestine (so the large intestine is cut about 10 cm long and filled slowly. It's too long and filled slowly). It's not easy to fill slowly. You can't use your hand to pull the pleats that shake the large intestine. When you fill one section of the large intestine, only one section is left and tied tightly with thread. Fill them and prepare to go to the po

5. 

   Step5:Cooking consists of cooking and steaming. I'm used to cooking brine (which is more delicious). I haven't steamed it. The water in the rice cooker is a little less than that in the large intestine because the large intestine has a lot of water. The water will increase when it is marinated. Add a piece of ginger, four or five cloves of garlic, two or three whole trees, knot and put in. Draw some old ones, three tablespoons. Salt and sugar according to personal taste, one and a half anise, two fragrant leaves and two tablespoons cooking wine. Pres

6. 

   Step6:

7. 

   Step7: