Step 1: Wash raw glutinous rice twice with clear water, soak for one hour, and add appropriate amount of water to make glutinous rice.
Step 2: cook the glutinous rice, take it out and let it cool, chop the pork into minced meat, peel the horseshoe and cut it into small particles, peel the ginger, wash it and cut it into small particles, and wash the chopped green onion and cut it into small pieces. Pork is recommended to be chopped by hand, which is better than a cooking machine.
Step 3: In a larger deep bowl, add glutinous rice, minced meat, chopped horseshoe, Jiang Mo and chopped green onion, mix with soy sauce, salt, pepper and eggs, put on disposable gloves and knead repeatedly until the meat and glutinous rice stick to your hands, so that the meat is not easy to spread.
Step 4: Put some oil on your hands, and knead a proper amount of glutinous rice balls into a ball. I made about 30 grams and I made 33 pieces. I can also make them bigger and taste better, depending on my personal preference.
Step 5: Put the glutinous rice balls into the starch granules, roll them and knead them again. You don't need to wrap too much corn starch, just a thin layer.
Step 6: put a proper amount of oil in the oil pan and heat it to 50% heat. When chopsticks are put in, bubbles will appear. When the meatballs are fried to shape, turn them back and forth with chopsticks to prevent the bottom from being burnt. If fried in a small pot, the oil will not pass through the meatballs.
Step 7: fry the glutinous rice balls until they are slightly golden. It's best to let them cool before eating, so as not to burn your mouth. Although fried meatballs are delicious, don't eat too much at a time to avoid getting angry.