1. Soak an appropriate amount of glutinous rice in warm or cold water for about an hour in advance, and then steam it in a steamer for about an hour. For those who like soft glutinous rice, sprinkle water on the glutinous rice once or twice during the steaming process. If the pot is right, steam the sausage together. This will not only save time, but the steamed glutinous rice will also be very fragrant;
2. While steaming the glutinous rice, wash and cut froth, slice, shred, etc., respectively, and blanch the ear roots, ham sausage, potatoes, carrots, cucumber, mung bean sprouts, kelp shreds, lettuce, tomatoes, and chives, etc. To blanch the water, sprinkle salt with salt, remember that these things are to be eaten directly;
3. Put in rapeseed oil in a wok pan, add peanuts in cold oil, turn on medium heat, turn off the heat when you hear peanuts popping a few times, stir-fry for a while at the remaining temperature, and the peanuts will turn slightly yellow. Drain the peanuts and set aside;
4. Remove the peanut skins from the rapeseed oil that has been fried in peanuts, turn on medium heat, pour in glutinous rice and chili and stir-fry, stir-fry until the moisture is slightly dry, then turn off the heat, and use Yu Wenwei to serve for a while. Of course, if you want to save trouble, you can directly use Lao Gan Ma You Chili instead;
5. At this point, the glutinous rice has been steamed. Turn the wok to medium heat. Put in proper lard (you can use it if you have fried chili, wash and use it if you mind), add the steamed glutinous rice, stir-fry for a while, and then sprinkle in a proper amount. Light soy sauce (you can leave it on if you don’t like light soy sauce), stir fry until the color is even, then turn off the heat and get out of the pot;
6. Sliced sausage steamed with glutinous rice;
7. Ready to start;
8. Put a food bag or a fresh-keeping bag with a dishcloth and place it in your hand. First, place a layer of glutinous rice, then add chili and various side dishes according to your personal taste, then cover with a layer of glutinous rice, and pinch it with a towel It can be eaten as a dough.
Tips:Zheergen is very important in glutinous rice. The lack of Zheergen for glutinous rice made by Guizhou people is equivalent to the lack of salt in cooking and loses its taste. White sugar is a double-edged sword in glutinous rice. Those who like it can try it, the taste is very special!
