Seasoning: 500g of white sugar and 3g of sweet osmanthus.
1, after the rice is washed, soak it in cold water for about 12 hours, scoop it up and drench it with water, grind it into pulp with water, put it in a cloth bag, lift it and drain it, and form a dough.
2. Drain the black sesame seeds after elutriation, stir-fry them with no fire, cool them and crush them.
3. Remove the film from the pig suet, mince it, put it in a pot, add sugar and sesame powder, and mix it into stuffing.
4, wrap the dumplings, and the stuffing is rounded with skin. The practice of glutinous rice balls
5. Cook the glutinous rice balls, put water in the pot, and put the glutinous rice balls in a boiling way. When the glutinous rice balls float, add a small amount of cold water and stir them with a spoon to prevent them from sticking to the pot. It takes about 6-7 minutes to leave. After coOKing, sprinkle some sweet-scented osmanthus and it will be ok!