Accessories: glutinous rice 100g water chestnut 100g.

Seasoning: chives 15g ginger 15g monosodium glutamate 5g yellow wine 5g salt 10g pepper 5g each.

The practice of pearl mariko:

1. Chop lean pork into pieces;

2. Cut pig fat into soybean-sized particles;

3. Peel the horseshoe and cut it into diced soybeans;

4. Wash the glutinous rice, soak it in warm water for 2 hours, then take it out and drain it;

5. Add monosodium glutamate, refined salt, chopped green onion, Jiang Mo, yellow wine and pepper into minced meat, add 300ml of water three times, stir vigorously, then add diced fat meat and diced water chestnut and mix well;

6. Squeeze into meatballs with a diameter of 1.6 cm;

7. Put the meatballs into a sieve filled with glutinous rice and roll the glutinous rice;

8. Pick up the meatballs one by one with glutinous rice, put them in a steamer, steam them in a boiling water pot for 15 minutes, and then take them out and eat them.

For more information about Pearl Mariko, please see Mint.com Food Bank/Restaurants/Pearl Mariko.