Sticky rice balls naturally have to be made with smooth and tender pork thighs to be tasty. In my family, the glutinous rice balls is an essential dish for Chinese New Year festivals. Because my grandfather used to help people from all over the country with their cooking, he was able to make superb glutinous rice balls.

First of all, the pork should not be broken by machine, but should be chopped by hand with an iron knife, so that the chopped meat will be tasty, with a natural flavor. Then in the chopped meat inside some cut ginger foam, and salt, green onion and other condiments.

Lastly, beat an egg white into it, or put a few spoons of sweet potato flour, and add a little water in moderation. Then stir vigorously, not only to stir evenly, but also to stir out the feeling of adhesion, so that the meat will be more connected to the meat, will not be so easy to fall apart.

The stirred meat, rolled into a meat ball, and then put into the soaked glutinous rice grains and rolled around, so that the meat filling on top of an even layer of glutinous rice, can be put on a plate, on the pot steamed.

Steam well after, take out, a plate of delicious and not scattered glutinous rice balls is done.