1. Pour the chopped shallots into the pot, add the lard and sesame oil and stir well, then add the minced garlic. (Do not put the minced garlic first, otherwise it will be burnt and become bitter). Pay attention to the frying process, to fry the aroma but not make it burnt.
2. Pour the fried shallots and garlic into a crystal bowl and set aside. The residual heat of the oil will continue to heat the garlic.
3. After the water is boiled, put the glutinous rice balls in a pot of water and cook. (How to prevent dumplings from sticking to the bottom of the pot, I would like to see the tips below in this article❶)
4. After the dried shrimp and shiitake mushrooms are soaked in water, shred the shiitake mushrooms and dice the dried shrimps.
5. Put the shiitake mushrooms and dried shrimps in a wok, add sesame oil and stir well. Pour the water that has been soaked in mushrooms and dried shrimps into the pot separately, and add a little soy sauce.
6. Pour water into the pot in step 5 and simmer the soup.
7. All the glutinous rice balls in the water pot are covered and floating on the water, indicating that they have been cooked, remove them and pour them into the mushroom and shrimp soup.
8. Add lean pork shreds to the soup.
9. After cutting the chrysanthemum and leeks, pour them into a soup pot and cook them together.
10. Pour all the cooked ingredients into a bowl, and then you can enjoy the steaming Hakka salted glutinous rice balls.
Tips:How to prevent the dumplings from sticking to the bottom of the pot during the cooking process?
After the water is boiled, stir the water in the water pot clockwise or counterclockwise with a spoon to form a small whirlpool, and then pour the rice balls
