Glutinous Rice Balls
1.
Peel and shred white radish, wash Chinese cabbage, and shred
2.
Soak the mushrooms until soft, remove the stalks, cut into thin slices, slice the sausage and bacon into thin slices, cut the chives, chopped green onion, use cooking wine for the shrimps, grab the cornstarch and corn oil evenly, marinate for a while, defrost the fresh shellfish for later use
3.
Put 2 tablespoons of chopped green onion in the fish paste and stir evenly in the same direction, then fry until golden on both sides, cut into small pieces and set aside
4.
Slowly pour glutinous rice flour into about 550ml of cold water and knead it into a dough (not too much water, just knead it into a dough)
5.
Take a small piece of dough and knead it into a small round ball about 1.5 cm in diameter (because it is not stuffed, it should be made smaller)
6.
Pour corn oil into the pan, heat up the pan, and stir-fry the mushrooms for a fragrant flavor
7.
Add bacon and sausage and fry for a while
8.
Pour the radish and stir well, add in chicken broth and drink some water and boil until the radish is a bit transparent
9.
Add cabbage and cook until soft
10.
Add shrimps, fresh shells and fish cakes, cook until the shrimps change color
11.
Finally add chopped green onion and salt to taste
12.
When boiling the radishes, boil another pot of water. After the water is boiled, put the glutinous rice balls in
13.
Cook until the glutinous rice balls float (use a spatula to shovel from the bottom of the pot during this period to prevent the glutinous rice balls from sticking to the pot)
14.
When eating, just put the glutinous rice balls and the soup together
