Exercise:

1: Cook glutinous rice first. Be sure not to put too much water. Because the glutinous rice is soaked, the water is eaten. When cooking, the water is almost flush with the rice, only slightly higher.

2. Just buy meat directly from the outside, and put more onion and ginger when mixing, which can be a little salty. Don't eat too much meat, not meatballs. It is only a supporting role in glutinous rice balls, which plays a role in enhancing fragrance and freshness.

3. When rubbing meatballs, touch a little cold water on your hands, otherwise the glutinous rice is too sticky to smooth the surface of meatballs. Push harder to make the ball firm.

4. Bombing is the most critical step. If you have too much oil, you will definitely pass the meatballs. If you have too much oil, the oil temperature will remain stable when throwing meatballs. The oil should be warmer, because the glutinous rice has high water content and insufficient oil temperature, and the surface can not be fried into a golden shell quickly, resulting in too much oil infiltration and greasy. Don't be impatient. Don't touch the surface until it is blown yellow. Chopsticks or shovels stick to it as soon as they touch it. One more move and it'll be over soon.