1. Wash the fat and lean pork and remove the pig skin
2. Chop into mashed meat, chop whatever you want, and put it in a bowl after chopped
3. Wash the shrimp, remove the head, and remove the shrimp line
4. Peel off the shells of the shrimp, leaving the tail 1 cm away without shelling
5. Cut off the top section of each shrimp as shown in the steps
6. The cut shrimp meat is chopped into shrimp paste, you can chop it very finely, or it can be slightly grainy. The two tastes are slightly different, but they are both delicious
7. Cut off the upper section of the shrimp, including the shrimp tail, which is about 3-4 cm long
8. Mix the chopped shrimp paste with the meat filling, add the cooking wine, ginger, salt, sugar, chicken essence, soy sauce and half of the egg white and mix well
9. Take two pairs of chopsticks and stir in one direction until the meat is strong
10. Rub the meat into a ball with your hands, put a fresh shrimp, and let the shrimp tail stand upright on the meat ball
11. Soak the glutinous rice for 4-5 hours in advance, roll the meatballs in the glutinous rice and press lightly with your hands to make the glutinous rice stick to the surface
12. After all the meatballs are made in sequence according to the above steps, bring to a boil, and steam for 12-15 minutes in a medium heat, just watch the glutinous rice rise.
13. After it's steamed, sprinkle a little green onion and pour a layer of glass gorgon to finish
14. Pretty pretty
Tips:The method is not complicated. The shrimp paste is added to the meatballs, and the shrimp can be bitten. The taste is more umami than the traditional meatballs. One thing to pay attention to, the pork needs at least 3 points of fat, in fact, 4 points of fat and 6 points. It can be thin, because the shrimp paste is also added, otherwise the taste will be very woody, and it is quite good as a healthy vegetable
