Steam in a pot and mash for later use.

Put chopped pork and mashed yam together in a container.

Add egg white, Jiang Mo, cooking wine and salt, and mix and stir.

Pour the swastika sauce in one direction and stir it as much as possible to make the meat stronger.

Carrots are washed, peeled and cut into thin slices, and the meat stuffing is rubbed into balls the size of table tennis balls.

Put the prepared meatballs on carrot slices and put them on a plate. Add appropriate amount of water to the steamer to boil, and steam the meatballs in the fire for about 8 minutes until cooked.