Technology: The production materials of steamed meatballs are: dry starch 1000g, clean taro 2500g, fat pork 500g, brown sugar 1250g, spiced powder 15g, 4 lotus leaves, a little red and yellow pigment and 5g peanut oil. Characteristics of meatballs: meatballs are tender, smooth, soft and waxy, sweet and delicious, oily but not greasy, and are good in winter and spring. Teach you how to make meatballs, how to make meatballs 1. Plantai shredded the white taro and diced the fat meat.

2. Grind dry starch into fine powder, put 150g into a basin, pour 250g of boiling water, stir into paste, and pour the remaining starch powder into a bucket. Put brown sugar in a pot, add a little water to boil it into a thick liquid, filter out impurities, pour it into a dry starch powder bucket, add 250g of shredded taro, diced fat, spiced powder and edible red and yellow pigment, and knead it into a sticky dough. Add water to the pot and bring to a boil. Put on a steamer, spread lotus leaves in the cage, add a little water to peanut oil and sprinkle on the lotus leaves. Take a cup, scoop 60 glutinous rice balls on the lotus leaf, evenly divide 250 grams of fat diced meat on each glutinous rice ball, steam for about 40 minutes, and take out. Key points of making meatballs: 1. When boiling sugar juice, use slow fire, not fierce fire, so as not to lick the bottom;

2. When steaming in a cage, steam quickly with boiling water to facilitate expansion.