1. After washing the sago, add water to fully soak;
2. Drain to remove water.
3. Dice ginger and green onions.
4. Put cooking wine, salt, pepper, monosodium glutamate, starch, ginger, green onions and water in the meat;
5. Stir in one direction and mix evenly;
6. Roll the meat into a garden, wrap the sago into balls and place them on a plate, and then insert the wolfberry on the top of each ball.
7. Bring the water to a boil, put the plate in and cover;
8. After steaming for 20 minutes, take it out.
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