1, peel the sweet potato, steam it in a cage, take it out and knead it into dough with sweet potato starch, salt and cooked lard. Put the minced pork into a pot, add ginger rice, dried bean curd, ear root, chopped green onion, cooked lard, salt, white sugar, monosodium glutamate, pepper noodles, soy sauce and sesame oil, and mix well to make stuffing.

2. Take 30 grams of sweet potato dough and knead it into a ball, press out a small pit at both ends and knead it into a small bowl shape, put in the stuffing and seal it, knead it to make a sweet glutinous rice ball green body, cover it with plastic wrap and put it in the refrigerator for refrigeration 1 hour.

3. Place the soup pot on a strong fire, add water to boil, put in the glutinous rice balls, push them away with a spoon (to prevent the glutinous rice balls from sticking), cook them on medium heat until the glutinous rice balls float, then cook them for 2 minutes (until the glutinous rice balls shrink slightly), and then take them out and soak them in a cold water basin for a long time.

4. Put the wok on a high fire, add a little oil to heat it up, add Chili sauce, side ear root and onion to stir fry until fragrant, then stir-fry the glutinous rice balls evenly, and serve from the pot and bowl.