1. A fresh lotus leaf.
2. Rinse with water.
3. The rice is swollen with water two hours in advance.
4. Wash the ribs, drain, add a little five-spice powder, and marinate the light soy sauce for one hour. Turn over and marinate thoroughly during the period.
5. Remove the stalks of the double mushroom and wash.
6. Put the oil in the pan, add the green onion and ginger, stir-fry the double mushrooms for a while, serve and set aside.
7. Wash the wok and drain the oil. Add green onion, ginger, minced garlic and star anise and stir-fry until fragrant.
8. Add the ribs and fry until the color changes.
9. Add water to the steamer and place it on the gas stove. Spread lotus leaves on the steamer, pour the soaked rice into the lotus leaves and spread it flat.
10. Add the fried double mushrooms.
11. The ribs are spread flat on the rice and double mushrooms.
12. Mix a small amount of light soy sauce, dark soy sauce, and five-spice powder into a soup, and pour it evenly into the spread rice.
13. Wrap the lotus leaf and secure it with a toothpick. Cover the pot. Steam over high heat and steam over medium heat for about forty minutes.
14. It is steamed as shown in the picture.
15. Open the lotus leaf, stir evenly, and the fragrant lotus leaf rice can be started.
