My glutinous rice eggs

Overview

How to cook My glutinous rice eggs at home

Cut carrots, mushrooms, sausages, and pork belly into cubes respectively.
Put an appropriate amount of oil, salt, and minced ginger in a pan, add diced pork belly and stir-fry.
Put the diced vegetables into the pot, add an appropriate amount of soy sauce, chicken essence and diced meat and stir-fry together. After stir-frying, add the glutinous rice soaked and drained overnight and stir evenly.
Wash the eggs, use a tool to knock out a small hole in one end, drain out the egg white, and leave the egg yolk.
Fill the mixed filling into the eggs until it is nine-tenths full.
Wipe the filled eggs clean and wrap them in plastic wrap. (I didn’t prepare tin foil at home, so I used plastic wrap instead.) Put the wrapped eggs on the steaming rack and steam them in cold water.
My eggs were steamed for more than half an hour. You can control the time when you try it. Just steam the glutinous rice.