Ingredients: three-part fat and seven-part lean pork stuffing: 200g, black fragrant rice: 60g, horseshoe: 4, glutinous rice: 60g, Jiang Mo: 20g, chopped green onion: 20g, Lycium barbarum: some, soy sauce: 2 tbsps, monosodium glutamate: 1/2 teaspoons, and white pepper: 6550.

operation sequence/order

1 After the glutinous rice is washed, soak it in clear water for more than four hours, and dry it in water. Soak the black rice for four hours and cook it until it is half cooked. Drain the water before use.

Beat the bought meat stuffing with a rolling pin for three minutes before seasoning to make the meat stuffing more compact.

3 minced onion and ginger are put into the meat stuffing.

4 Add soy sauce, cooking wine, sesame oil, salt, white pepper and monosodium glutamate to the meat stuffing and stir well.

5 Wash the horseshoe, peel it and cut it into cubes.

6 put the horseshoe diced into the meat and mix well.

7 Rub the meat stuffing into meatballs with a spoon or hand, roll it around on the glutinous rice, so that the meatballs are evenly covered with a layer of rice, and gently press the surface with your hands, so that the glutinous rice is firmly attached to the meatballs.

8 Put the prepared pearl balls into a steamer, decorate them with medlar, and steam for 15 minutes. I put a cabbage leaf in the steamer, so that the steamed meatballs not only have the smell of vegetables, but also facilitate the cleaning of the container.