Ingredients of Ningbo Tangyuan: Sesame and Pig Plate Oil.

The seasoning of Ningbo glutinous rice balls: soft sugar

How to make Ningbo glutinous rice balls: (For the detailed step diagram, please check it here/baike/cook/20111/337074.htm, so I'm too lazy to copy it).

1, fry sesame and mince it with a meat grinder;

2. Pig suet will tear the net skin and cut it into small pieces;

3. Then put the three raw materials, namely soft sugar, sesame seeds and pork suet, and mix them by hand until they are mixed well.

4. Appropriate amount of glutinous rice flour, mix well with water and knead into dough.

5. After the stuffing and dough are kneaded into small doses, take the small dough and flatten it, knead it into sheets by hand, and wrap it in the stuffing and knead it round.

6. Put the wrapped dumplings on wet gauze and add water to the pot to boil.

7. Boil the cold water, add the dumplings, boil them again, add the cold water, and repeat this for 3 to 4 times until the dumplings are all floating, and then take out the pot.

8. Complete