How to make Cantonese style sticky rice with preserved meat

How to make Cantonese style glutinous rice

Materials

150g glutinous rice, one Cantonese style preserved sausage, 50g preserved pork, 6 dried shiitake mushrooms, 5 dried scallops, 5 dried shrimps, kale stalks, celery, green onion, 2 tablespoons of Aji Shaoxing soy sauce, black pepper

How to make it

1.1. Soak the glutinous rice for 1 hour, and soak the dried shiitake mushrooms for 20 minutes.

2. Slice the sausage, dice the bacon, shred the dried mushrooms, dice the kale stalks, celery and scallions, and soak the dried scallops and dried shrimp in water for 15 minutes

3. Steam the soaked glutinous rice in a steamer for about 30 minutes, then remove it from the steamer and allow it to cool a bit

4. Heat the oil in a wok and stir-fry the sausage, bacon, dried scallops and shrimp.

5. Add the steamed glutinous rice

6. Add a little soaking water for the mushrooms

7. Stir fry the rice, then add the shredded mushrooms

8. Add 2 tablespoons of Aji Fresh Soy Sauce, and continue to stir-fry

9. Add in all the chopped greens, and stir-fry until the water in the rice is dried out.