1. Soak the round glutinous rice in advance.
2. Cut the pork belly into small cubes with salt, oyster sauce, light soy sauce, and steamed fish soy sauce, mix well and refrigerate for more than 1 hour.
3. Take a sip of fresh salted duck eggs, pour out the egg whites and leave only the yolk.
4. Dried shiitake mushrooms are soaked and cut into small pieces.
5. Pour the green peas, mushrooms and pork belly into the soaked glutinous rice.
6. Put on disposable gloves and mix well (if the color is light, you can add some steamed fish soy sauce)
7. Put the mixed glutinous rice into the duck eggs with a small spoon.
8. Filled up in turn (18 duck eggs filled)
9. Seal the egg with tin foil.
10. Put it in a steamer (more glutinous rice fillings can be steamed in a bowl)
11. Steam for about 35 minutes after SAIC.
12. The delicious glutinous rice and eggs are out of the pot.
13. Do it for the first time.
14. Do it for the second time.
15. If the yolk egg gets oily, it tastes better!
Tips:Add salt as appropriate (I feel that the salted duck eggs in winter are not salty)
