1. Jiang Paibian.
2. 150 grams of ancient brown sugar, 600 milliliters of water, simmer for about 15 minutes.
3. Add 200 grams of glutinous rice flour to 100 grams of boiling water and knead it into a smooth dough.
4. Sprinkle some dry powder on the plate to prevent sticking.
5. Pull a small piece of glutinous rice ball and roll it into small balls.
6. Put the glutinous rice balls into the boiling ginger soup and cook on medium heat until it rises.
