Steamed pork with glutinous rice
Glutinous rice and Shaomai are also delicious. Although I haven't eaten them, I will eat them one day.
Step 1 . 150g pork stuffing, add 2 spoons of spring onion and ginger water, 1 spoonful of cooking wine and half a spoonful of salt, and marinate for 20 minutes. Put 3 tablespoons of corn oil and 2 tablespoons of lard into the pot over low heat, stir fry until melted, add pork stuffing until discolored, add half of the diced carrots and the remaining half of the diced mushrooms, stir fry until fragrant, add 3 tablespoons of raw soy sauce, 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, half of salt and half of sugar, and stir well.
Step 2 . Add 200g water to boil, add the other half of cooked glutinous rice, mix well, cover and simmer over medium heat for 5 minutes.
Step 3 . After turning off the fire, add 1 tablespoon sesame oil and mix well with remaining temperature.
Step 4 . Put a piece of Shaomai skin or dumpling skin in the palm of your hand, put 55g glutinous rice and pork stuffing into it, flatten it, grab the Shaomai skin with the other hand, close it, steam it over medium heat for 15 minutes, and then take it out of the pot.
Step 5 . Glutinous rice, pork and wheat are finished.
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