1. The glutinous rice is soaked in cold water in advance. It may take five or six hours in winter and three or four hours in summer.
2. Beat the eggs and spread them into thick egg skins, cut into small cubes for later use.
3. Dice pork belly, add appropriate amount of salt, a little sugar in turn, mix well to make it fresh, oil, light soy sauce, dark soy sauce, five spice powder, pepper, black sesame pepper powder, mix well and marinate for preparation. Cut the mushrooms, winter bamboo shoots, and carrots into cubes. Blanch the mushrooms and bamboo shoots with boiling water. Put some salt in the water to taste.
4. Heat the pan with cold oil, add the marinated diced meat and fry until the color changes.
5. Add the diced carrots and stir fry together.
6. Add diced mushrooms and diced bamboo shoots and stir well.
7. Turn off the heat, add chopped green onions, taste the saltiness, add some salt according to your own taste, because there is still glutinous rice to be added, and the fried diced will taste a little saltier.
8. Pour in egg skins and mix well.
9. The glutinous rice is crushed by pinching it with your thumb and index finger, and it can be drained for steaming. I was not in the state today. I actually forgot to buy glutinous rice when I went to the food market. In the afternoon, I remembered that the main glutinous rice had not been bought. I bought it quickly. I was worried that the cold water was too late to soak. Well, gently pinch it with your fingers, and it feels a bit hard on the innermost side.
10. Spread clean wet gauze on the steamer, pour in the drained glutinous rice, pour in the fried dice in several times, pour it in once and stir well, then pour and mix well. I used a silicone steamer mat. I was afraid that the steamed glutinous rice would stick to the wall of the cage. I brushed the oil on the wall of the cage. It was not sticky at all and it was easy to clean.
11. Bring the steamer to a high fire, and steam for about half an hour. The steamed glutinous rice is translucent and it is steamed. Add some chopped green onions and mix well.
12. Use a silicone knife to compactly wrap the filling into the siu mai skin, hold it with one hand, and slowly pinch the mouth with the other.
13. Boil water and steam on high heat for about 20 minutes.
14. The light is not good today. I used the pictures I made last time. Forgive me.
15. Finished picture.
