1. Soak glutinous rice for 2 hours, steam it in water, let cool for later use
2. Cut chicken fillet into small pieces, add light soy sauce and salt to taste, wash the fresh mushrooms
3. Chopped fresh shiitake mushrooms, sauté the minced ginger in hot oil
4. Add the minced chicken and mushrooms and stir-fry evenly, pour in the cooked glutinous rice and mix well, add a small amount of salt to taste; roll out the surroundings of the dumpling skin to thin
5. Take a slice of processed dumplings, wrap the glutinous rice with the tiger’s mouth, and turn it into a flower-like shape; put carrot slices on the steamer, put on the siu-mai, and steam for 10 minutes.
