1. Salted eggs. Add bay leaves in a pot under cold water to cook and cool for later use.
2. Three-point fat and seven-point lean meat. Make meat filling and beat in an egg.
3. Put a little salt. Allspice white pepper. Cooking wine. Finely chop the green onion, ginger, and minced garlic. Stir vigorously.
4. Soak the glutinous rice for more than three hours.
5. Put the glutinous rice into a drain basin to drain the water.
6. Boiled salted eggs peel off the egg whites and leave only the yolk, and steam the butter in a steamer. It can also be soaked in white wine directly, but if there are children in this house, it is not suitable for children to eat with white wine.
7. Grab a handful of marinated meat. Wrap the salted egg yolk in it. Rub it evenly into a ball
8. The dough balls are evenly coated with a thick layer of glutinous rice.
9. one by one. Do a good job of placing the plate. Steam in a steamer on boiling water for 30 minutes.
10. Add medlar and chopped green onion for decoration, turn off the heat and simmer for another five minutes. In doing so, his is more scented.
11. It's not greasy at all when it's served on the pan. It's very delicious.
Tips:Salted eggs are originally salty, so the seasoning of this dish should be light, not soy sauce or dark soy sauce. Light taste is better.
