Seasoning: salt 25g, monosodium glutamate 5g, pepper 10g, onion 15g, Jiang Mo 15g and Shaoxing wine 2g.
Salt 25g, monosodium glutamate 5g, pepper 10g, onion 15g, Jiang Mo 15g and Shaoxing wine 2g.
1. Chop lean pork into minced meat, cut fat pork into soybean-sized particles, peel horseshoe and cut into soybean-sized dices.
2. Wash the glutinous rice, soak it in warm water for 2 hours, then take it out and drain it.
3. Add monosodium glutamate, refined salt, chopped green onion, Jiang Mo, Shaoxing wine and pepper to the minced pork. Add 300 grams of water in three times, stir vigorously, then add diced fat and diced horseshoe and mix well.
4. Squeeze into balls with a diameter of 1.6 cm, roll in a sieve filled with glutinous rice, stick the glutinous rice on it, and then pick it up one by one and put it in a steamer for orderly discharge.
5. Steam in a boiling pot for 15 minutes, and take it out and serve.