The Glutinous Rice Balls are Not Pictured One by One
1.
The first step is to chop the dumpling stuffing. I use the thinner front groove meat, add green onions and ginger together.
2.
The glutinous rice must be soaked one to two days in advance. Remember, otherwise the rice will be hard. After filling the dumplings, add oyster sauce, refined salt, soy sauce, five-spice powder, thirteen incense, a little pepper noodles, stir together with oil, and marinate for one hour to taste.
3.
Turn the meat into a meatball shape and roll it in the glutinous rice, so that the rice grains are evenly covered on all sides. After placing them in succession, steam them in the pot for 15 minutes before they are out of the pot. There are too many dishes so I don’t have time to make pictures one by one.
Tips:
The rice must be soaked in advance
