1. Prepare the required materials.
2. Soak dried shiitake mushrooms in advance to soften, and soak glutinous rice for more than 2 hours in advance.
3. Cover the steamer with gauze, spread the glutinous rice soaked in advance on the gauze, and steam for 30 minutes.
4. Take out the steamed glutinous rice, beat and let cool for later use.
5. Wash the chicken and cut into small pieces.
6. Let go of the water and scald it to remove the blood.
7. Remove and drain the water.
8. Wash the shiitake mushrooms and cut into shreds. Cut the salted egg yolk into small cubes. Chop garlic and ginger. Rinse the tempeh.
9. Pick up the frying pan, add garlic, ginger, and tempeh and stir fry for a nice flavor.
10. Pour in the chicken and stir-fry until it is broken.
11. Add shredded shiitake mushrooms and stir fry.
12. Then add light soy sauce, dark soy sauce, cooking wine, salt, and chili powder and stir fry.
13. Add a little water and simmer for 3 minutes.
14. Pour in the salted egg yolk after simmering.
15. Add glutinous rice.
16. Stir evenly.
17. Take half a lotus leaf and mix appropriate amount of glutinous rice.
18. Wrap into a square and steam in a steamer for 20 minutes.
19. Finished product
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