Cantonese-style glutinous rice with preserved meat

Winter Solstice is here! In Guangdong, there's a saying that Winter Solstice is more important than the Lunar New Year, so the rituals must be fully realized. For Winter Solstice, be sure to try this steamed glutinous rice with preserved meats! Every grain of rice is coated in the aroma of preserved meats, glistening with oil—it's incredibly tempting. The reddish-brown of the sausage and bacon, the deep brown of the shiitake mushrooms, the bright green of the scallions, and the pale yellow of the peanuts—the color combination is absolutely stunning; just looking at it makes your mouth water. The taste is divine! Steaming the ingredients together allows the rich, savory aroma of the preserved meats to permeate the very core of the rice, making every grain fragrant and flavorful. Combined with the freshness of the dried scallops and shrimp, and the aroma of the shiitake mushrooms, the layers of flavor are simply irresistible. This method is also a godsend for those who aren't good at cooking! No need to struggle with stir-frying glutinous rice; just steam it and you're done! The glutinous rice is chewy and bouncy, and the ingredients are thoroughly infused with flavor. Effortlessly master this limited-edition Cantonese Winter Solstice delicacy!

Ingredients

Steps

First, soak the glutinous rice in water for 24 hours. If it's hot, be sure to put it in the refrigerator, otherwise the glutinous rice will spoil and stop cooking.
Soak shiitake mushrooms for 6 hours, wash them, squeeze out the excess water, and dice them. Set aside.
Soak dried scallops in water for 1 hour until softened, then drain and set aside.
Soak dried shrimp in water for three to four hours until fully softened, then drain and set aside.
I used 750g of glutinous rice with 4 Chinese sausages and about 100g of cured pork, all diced and set aside.
Separate the white and green parts of the scallions and chop them into small pieces. Also, finely chop the onion for added flavor.
Rinse the glutinous rice and put it in a steamer. Then, place the chopped sausage, cured pork, and dried scallops on top. I used dried green beans that have been soaked, so they need to be steamed for a longer time. If you are using fresh green beans, put them in 5 minutes before the glutinous rice is done steaming. After the water boils, steam over medium-low heat for 30-35 minutes.
First, remove the steamed cured pork and sausage. Now, the glutinous rice is flavorful and smells amazing. I want to go on strike and just show off!
Heat oil in a pan over low heat. Add onions and white parts of scallions and sauté until fragrant. Then add dried shrimp and stir-fry until fragrant. Next, add cured pork and sausage and sauté until the fat is rendered. Don't use too high a heat, or the cured meats will become dry and tough. Then add shiitake mushrooms and stir-fry for a few minutes.
Pour the steamed glutinous rice and other ingredients into a pot, stir-fry for a while, then add 1 tablespoon of light soy sauce, 1 teaspoon of salt, and 1 tablespoon of oyster sauce for seasoning. Finally, sprinkle with fried peanuts and chopped scallions, mix well, and it's ready to enjoy!