Method of production of glutinous rice and rice were soaked in water (warm water in winter). Glutinous rice soak 4 hours out, wash and rinse, slightly drained, into the retort steamed into rice, poured into the basin to cool. Rice soaked for 6 hours, scrub clean, add 200 grams of water into a fine smooth pulp, into the basin, put 2.5 grams of refined salt and mix well.

2. Pork fat cut into cubes. Frying pan with pork fat diced, about frying out of four oil, add cooked lard, monosodium glutamate, soy sauce, refined salt 10 grams and 250 grams of water, cook for 5 minutes into a paste meat filling, removed into the basin, and at the same time into the cooled cooked glutinous rice mix well, with the palm of the hand into an oval ball about 5 cm in diameter 25, into the bamboo sieve to dry for 5 hours.

3. frying pan with rapeseed oil, burned to 70% hot, one by one, the glutinous rice ball dipped in rice paste into the pan and rolled deep-fried, fried to charred, fished out and drained off the oil that is.