Materials:

Ingredients: 630 grams of pork, 300 grams of glutinous rice and Lycium barbarum.

Accessories: Zanthoxylum bungeanum powder 1g, salt 4g, cooking wine 3g, Zanthoxylum bungeanum powder 1g, spiced powder 1g, oyster sauce 15g and starch 50g.

Exercise:

1. Wash pork and grind it into meat stuffing with a cooking machine; Soak glutinous rice for more than 4 hours in advance after washing.

2. Prepare salt, pepper, spiced powder, pepper powder, cooking wine, oyster sauce, starch, etc.

3. Add cooking wine to the meat stuffing and stir well.

4. Add salt, pepper and oyster sauce and mix well.

5. Add spiced powder, pepper powder and starch and mix well.

6. The stirred meat stuffing is very sticky.

7. Drain the glutinous rice, divide the meat stuffing into small balls of uniform size, rub them round, wrap them with a layer of glutinous rice, and decorate half a medlar.

8. Spread lettuce leaves on the steamer. If you don't have lettuce leaves, you can also put oil on the steamer, and then spread meatballs on the steamer.

9. Put cold water on the pot, steam it after boiling 15-20 minutes.

10. After the meatballs are steamed, turn off the fire and serve.