Ingredients: appropriate amount of glutinous rice balls, appropriate amount of sugar and appropriate amount of water.

1, prepare some clear water, pour it into a bowl filled with glutinous rice balls, let them soak in clear water for 30 seconds, and thaw them. After 30 seconds, take the dumplings out of the water with a colander and put them on a plate.

2. Add a proper amount of water to the pot, cover the pot, and heat over medium heat. When small bubbles appear at the bottom of the pot, open the lid, add a spoonful of white sugar to it, and stir the hot water with a big spoon to help the white sugar melt completely.

3. Scoop out two spoonfuls of water from the pot and put it in a bowl for later use. Then put the dumplings in the pot and gently turn them with a spoon.

4. When cooking, stir the dumplings in the soup with a spoon to prevent them from sticking to the pot. When the water in the pot is about to boil, pour the soup just scooped out into the pot and cool it down, which is also commonly known as some water.

5. When the temperature of the soup in the pot rises slowly, and the dumplings are slowly boiled and float on the water, the dumplings will be cooked. Take them out, control the water and put them on a plate.