1. Wash the glutinous rice and soak it for about 4 hours, then drain it, put it into the steamer and take it out after steaming, and loosen it when it is hot;
Wash the pork and chop it into mince. Add some salt, starch, oyster sauce and thirteen spices. Mix well and marinate for 20 minutes;
Wash and soak the dried mushroom, remove the water and cut into pieces;
2. Put minced meat and mushroom into glutinous rice, add some salt, soy sauce and sesame oil, and mix them with disposable gloves;
3. Cut off the four corners of yuntun skin with a knife, and then make it round;
4. Put a proper amount of glutinous rice stuffing into the yuntun skin, and then knead it into the shape of Wheat by hand; finally, put a carrot grain on it, and make the raw wheat;
5. Put the green billets into the steamer, steam in high heat for about 15 minutes, then take them out.
Experience sharing: it's better to steam glutinous rice. The taste of steamed glutinous rice is better than that of cooked glutinous rice (I steam it in a voltage cooker, about 25 minutes); the steamed glutinous rice should be loosened when it's hot, so as not to stick together when it's cold;