1. Soak glutinous rice one day in advance and make morning soak in the evening. You can also peel the lotus root and cut off the front end.
2. Put the stuffed glutinous rice on the side and use chopsticks to stuff it with medium strength, but don’t stuff too tightly.
3. Tie the head cover tightly with toothpicks
4. Put the red wine in the casserole and put a handful of rock sugar on low heat for 1-1.5 hours. If you are in a hurry, use the pressure cooker for half an hour. The taste is not bad.
5. If the red wine hasn’t been half-boiled the lotus root has to be turned over or the color is uneven
6. Take it out and slice it
7. It's beautiful with sweet-scented osmanthus honey, right
