How to make mushroom, chestnut and meat dumplings

Every time you visit friends or colleagues’ homes, you’ll find that they all have one or two specialties. But every time it was my turn, I was always short of money. You look particularly embarrassed like this, don't you? So, for the sake of your dignity, come and learn from me how to make mushroom, chestnut and fresh meat rice dumplings.

1.1 Mix well and marinate in the refrigerator for more than 6 hours.

2.2 Choose the front leg meat with tendons. The meat at this position is fragrant and not greasy. Cut the meat into rectangular pieces and add salt, sugar, pepper, premium soy sauce and oyster sauce.

3.1 Soak the mushrooms and cut them into small pieces. Add a little oil and fry until fragrant.

4.2 Soak glutinous rice in water for 2-3 hours in advance, remove and drain

5.1 Stir-fry for a few minutes, finally add the soaked peanuts and red beans and mix well to increase the complex taste.

6.2 Pour in the glutinous rice and add premium soy sauce

7. Take a piece of zong leaf, roll one end into a cone shape, and put the fried rice at the bottom.

8. Put the chestnuts and marinated meat into

9. Cover with rice

10. Wrap it tightly and tie it up.

11. Add water to cover the rice dumplings by about 3 cm, bring to a boil over high heat, and simmer for 2 hours over low heat

If you have been eating takeout all year round, now that you know how to make mushroom, chestnut and fresh meat dumplings, you will definitely want to try making them yourself in the kitchen. Believe in yourself, and what you make will definitely be unique.