1. Soak the glutinous rice in cold water the night before and steam it for 20 minutes
2. Cut the pineapple at more than one-third of the position, and then hollow out the center
3. Carrots, green peppers, red peppers, and onions are cut into pellets. The pineapple is cut into the harder part of the meat that was dug before, and then cut into pellets and set aside for later use.
4. The shrimp is cooked with cooking wine, pineapple juice and white vinegar, and then the head is removed
5. Fry all the previously cut particles until half cooked
6. Pour the glutinous rice and the remaining pineapple juice, add a little salt, chicken bouillon, stir fry, then put the shrimp in the pot, then put the rice into the pineapple that was dug out before, and put flying fish roe on it.
