1, prepare pork.

2. Squeeze the onion and ginger in the water on the way, and dissolve the ginger and onion in the water. I don't like to give ginger to children and old people, so I put some onions and Jiang Shui instead of onions and ginger.

3. Add meat, salt, monosodium glutamate, white pepper, 13 incense, onion Jiang Shui and cooking wine and stir.

4. After stirring, add an egg.

5. Stir the eggs slowly, don't stir, stir gently.

6. After stirring evenly, add the starch. I put a little too much, but I can't put too much at will.

7. After the starch is mixed, roll the meatballs into a circle and put them in the rice.

8. To say the least, I spent 3.4 hours cooking all night, but my one-and-a-half-year-old family ate for a long time, and the cooked rice was easy to steam.

9. After the water boils, I put the meatballs in the steamer. After I put them in the steamer, I waited for the air to start timing. I steamed for 20 minutes and got two cages, so the steaming time was slightly longer, generally 15. In 20 minutes, the fire turned to medium fire.

Pearl mariko introduction:

Pearl Zi Yuan is a famous snack in Mianyang, Hubei Province, and it is one of the famous "Three Steams in Mianyang". Mianyang Pearl jiaozi is made of lean pork and fat, and then steamed with glutinous rice. After jiaozi is steamed, the whole sticky rice stuck outside is shiny and looks like pearls, hence the name.

Most of Mianyang's steamed dishes are served as the main course of the banquet, so Jianghan Plain is known as the custom of "don't treat people if they are not qualified". This dish is mostly served in a small steamer. The diameter of traditional steamer is about 17 cm, which is small and exquisite, commonly known as "crib".