Pearlball

1

The rice is washed, immersed in fresh water for three hours, full bubble

2

Plumbing rice to dry

3

Five flowers to the skin, and a ginger to the ground and a hand to the ground. Meat. Paper

4

Add egg polish, steamed fish oil, salt, chicken, wine, evenly mixed, and then a proper amount of high soup

5

I'm going to rub the strong meat in the right size. Maru

6

Rolling the meatballs on the rice and putting the meatballs on the surface. Rice

7

Put the meatballs in your hand, press the rice on the surface of the meatballs inside the meatballs, and put it in the steaming pan for 20 minutes

8

Turn off the fire, put pearlballs in the pot

1. Meatballs cook quickly, so be sure to soak the glutinous rice in advance to ensure it steams through properly. 2. Pearl meatballs should not be too large, or they may easily fall apart during steaming. 3. The pork belly filling must absorb enough water and be beaten until it becomes sticky and elastic. 4. The surface of the meatballs does not need to be completely covered in glutinous rice; as the rice expands during steaming, leaving some gaps between the grains when coating will make the final dish look better. 5. After coating the meatballs with rice, be sure to roll them in your palm so the rice grains embed firmly into the meat. 6. Once the pearl meatballs are done steaming, do not rush to take them out; let them rest in the steamer for a moment so the rice grains become more translucent.