Ingredients for fried glutinous rice meatballs?: 500g of glutinous rice, 500g of pork, 500g of green onions, 200g of eggs, 6-7 minced ginger, appropriate amount of cooking wine, appropriate amount of salt, how to make fried glutinous rice meatballs? The pork is minced in the wet market/supermarket, and whole meat is used.

Lean meat, you can also make it evenly fat according to your preference (not pictured). Cook glutinous rice and put the salt directly in the cooking water to better control the saltiness (not pictured). Chop green onions (the picture from the supermarket is used here...)

Please click to enter the picture description. Pork stuffing, cooked glutinous rice and green onions are placed in the pot. Add an appropriate amount of cooking wine. Stir evenly and there is no need to add additional salt. Please click to enter the picture description. Put it in a small dish.

Beat 4 eggs and set aside (not pictured). There are no eggs or other ingredients in my dumpling filling. You can add more eggs according to your preference just to use when rolling the dumplings. One is to rely on egg liquid to make the dumplings tighter, and the other is to make the dumplings tighter.

The taste and color are also better... There are 3 steps to make the balls. Please click to enter the picture description of the finished product (important). Dip the egg liquid first, take an appropriate amount in your hand, and squeeze it back and forth into a mud ball. Please click to let it rest on the cutting board.

Enter the description of the picture and continue to hold it until you have about 20 pieces. The front part has cooled slightly and hardened. Then dip it in the egg liquid and roll it into a round shape. The bottom part in the picture is the rounded meatball, and the top part is the rounded meatball.

, please click to enter the picture description to continue to rest. On the other side, the dumplings are also being fried in the pot. You still need to dip them in egg liquid before putting them in the pot. Roll them into round balls and put them in the pot. This way, the dumplings made in the three steps will not loosen and deform after being fried, and

Each one is dripping round. Please click to enter a picture description. The remaining minced meat in the pot should also be scraped. If it is not wasted, please click to enter a picture description. One person will knead and the other will fry. It is less time-consuming. Please click to enter a picture description. The finished product is like this.

Please click to enter the picture description. Although it is 1 pound of meat and 1 pound of glutinous rice, the meat is not visible at all, but it is still delicious. Please click to enter the picture description. Tips · You don’t need starch to make the dumplings. You can also use egg liquid to prevent it.

Sticky to your hands and taste better · Clamping the balls back and forth a few times before rolling them into balls and putting them in the pot will make them firm and tough. Letting them sit for two times before putting them in the pot will also make them easier to shape.