1. Prepare the ingredients you need.
2. Soak the glutinous rice in water for more than 4 hours in advance, and prepare the broccoli.
3. Wash the broccoli and break it into small flowers, boil water in a pot until it is dead, remove it for later use.
4. Wash the carrots, potatoes, and lotus roots, peel off the skins, and cut into filaments.
5. Add a little cooking wine, ginger, green onion, chicken essence, white pepper, salt, a little light soy sauce, a little five-spice powder, and a little water starch to the minced pork and stir well.
6. Add the cut three shreds to the minced meat and mix well.
7. Take out about 150 grams of the mixed three-wire mince, and add the drained glutinous rice. (After adding three shreds, the meat filling is a bit too much, I can't use it up, only a part is used, and the rest is made into croquettes)
8. Mix the meat stuffing with glutinous rice evenly.
9. Put on disposable gloves, divide the meat into nine equal parts, and shape it into a ball by hand and place it in a dish.
10. Put the plate in the steamer and close the lid. Turn off the heat about 15 minutes after the cold water vapor.
11. Put a little corn oil into the wok, add ginger, garlic, green onion, red pepper, and Pixian watercress to fry until fragrant.
12. Add a little tomato sauce and stir-fry to evenly color.
13. Add appropriate amount of water, chicken essence, and a little sugar, boil on a low heat, then add a little water and starch and stir well.
14. Turn off the heat when the soup thickens.
15. Take out the steamed glutinous rice balls and pour them in the gorgon juice, then put them in broccoli. (If it feels cold, you can re-enter the steamer to heat slightly before serving, but the time should not be long, otherwise the broccoli will change color and affect the dishes)
Tips:Because my family doesn’t like to eat sweet dishes, the white sugar in the juice is just a little bit, basically it is not sweet. Friends who like sweets can increase the amount of white sugar; other seasonings can also be used. Add or subtract according to your own taste. It is best to soak the glutinous rice for a longer time. The steamed balls will be softer and glutinous. I soaked them the night before.
