Preparation materials: steamed dumplings peel, round glutinous rice 250g, pork belly, sausage, pea, onion, carrot, mushroom, lotus root, oil, salt, sugar, white pepper, light soy sauce and a little cooking wine.
1, wash and soak the dried mushrooms, and soak the soaked water for later use.
2. After the glutinous rice is soaked for 12 hours, the water is controlled to dry, and it is steamed in a pot for 15 minutes.
3. Take out the steamed glutinous rice for later use.
3, pork belly peeled and cut into pieces, released, marinated in cooking wine, sugar and salt for a while.
4. Sausage, mushroom, carrot, onion and lotus root are all diced.
5, put the oil in the pot, put down the pork belly diced and stir-fry until it turns white and put it in reserve.
6. Sausages are also put into the pot and stir-fried for later use.
7. Stir-fry mushrooms and onions in turn.
8. Add lotus roots, carrots and peas to the pot.
9. Add cooking wine, sugar, salt, soy sauce and white pepper after frying.
10, add pork belly and sausage.
1 1, pour some water for soaking mushrooms, and let the fragrance of all the materials come out with low heat.
12, put the glutinous rice, put it down, pat it and stir it evenly.
13, put the cooked stuffing on the baked skin.
14. Wrap all the skins in the tiger's mouth and tighten them under the lace.
15, all wrapped, put in a steamer and start steaming.