The method of steaming glutinous rice beef balls with half a spoonful (using a small measuring cup in a rice cooker) feels the same as jiaozi/wonton, and I will be half a person who can cook jiaozi/wonton in the future! Bought minced beef, beat an egg into it, add salt, pepper and chicken essence, and stir well in one direction. Add chopped green onion and Jiang Mo. Everything continues to be fully stirred in one direction. If it is too dry, you can add a little water. Let it stand for half an hour. Slice carrots and put them at the bottom of the steamer to prevent them from sticking to the steamer. Pinch the meat stuffing into a small ball with the palm of your hand, roll it in glutinous rice that has been soaked and drained overnight, and completely wrap the meat stuffing inside. If it is loose, you can gently press it with your palm to prevent the glutinous rice from falling off. Steam in a steamer for 25 minutes.