1. Wash the glutinous rice with water, soak until there are no hard cores, drain the water, and set aside (about 4 hours to soak).
2. Decapsulate the shrimp and pick the shrimp line, wash, cut into pieces, and then chop into the shrimp meat.
3. Place the shrimp and meat fillings in a bowl, add salt, cooking wine, light soy sauce, pepper, chopped green onion, ginger, starch, and half an egg.
4. Stir evenly (shangjin).
5. Take an appropriate amount of filling and squeeze into balls about 2 cm.
6. Squeeze the balls one by one.
7. The balls are rolled evenly in the glutinous rice.
8. Here comes a close-up.
9. Put the balls in the cage.
10. Put it all away.
11. Garnish the top with carrots.
12. Put it in the steamer.
13. After the water is boiled, steam over medium heat for about 15 minutes.
14. Steamed glutinous rice balls.
Tips:If you like to taste the fragrance of shrimp, you can skip light soy sauce,
