1. Soak the glutinous rice in water for 5-10 hours.
2. Pour the pepper water into the minced meat, then add ginger, cooking wine, light soy sauce, oyster sauce, and salt. Stir in one direction evenly and leave for a while.
3. Remove the glutinous rice to control the water.
4. Put the chopped green onion and sesame oil into the meat filling, and stir again evenly.
5. Cut the carrots into thin slices and put them on the bottom of the plate.
6. Knead the minced meat into small balls, dip the glutinous rice on the carrot slices, and put it in a cage.
7. After the high heat SAIC, turn to medium heat and steam for 20 minutes, sprinkle with chopped green onion and carrots to garnish.
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