Method of making dumplings:

1. Peel the sweet potato, steam it in a cage, take it out and knead it with sweet potato starch, salt and cooked lard into dough. 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 3 grams of sweet potato dough and knead it into a ball, press a small pit at both ends and knead it into a small bowl shape, put in the stuffing and seal it, knead it into a green glutinous rice ball, cover it with plastic wrap and put it in the refrigerator for 1 hour.

3. Place the soup pot on a strong fire, inject clean water and bring it to a boil, then 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), then take them out and soak them in a cold water basin for a long time.

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