1. Dice the meat. Separate fat and thin.
2. Dice black fungus and onion.
3. Cook the glutinous rice. Break up and spare.
4. Heat the pot, add the diced fat, stir fry some oil to make it more fragrant.
5. Then add the diced lean pork and fry until the color changes.
6. Add onion and saute until fragrant.
7. Add black fungus and continue to stir fry.
8. Add dark soy sauce, oyster sauce, salt, (you can drip some balsamic vinegar, or cooking wine) and stir well.
9. Add the cooked glutinous rice and stir-fry well. Reduce the heat, or turn off the heat and mix well.
10. Stir-fried glutinous rice and set it aside.
11. Roll out the edge of the prepared dumpling skin.
12. Fill it with rice.
13. At the mouth of the hand, pinch it back. That's it.
14. Wrapped siu mai. Wrap up in this order.
15. Bring water to the pot and steam it for seven or eight minutes.
Tips:1. Add some five-spice powder to the rice seasoning. Add as you like, such as sausages, mushrooms, etc.
2. When cooking rice, add less water than usual. Cook harder.
