1

Preparation work: Soak the glutinous rice in water 3 hours in advance, and drain the water before use.

2

Peel the lotus root and cut into small pieces, mince the meat into minced meat, and cut the ginger into minced pieces.

3

Put the meat, lotus root and ginger together, add a little egg white, cooking wine, white pepper, salt, sugar, and a little chicken soup, stir in the same direction for 5 minutes When the meat filling is firm, dip your palms in some water, take an appropriate amount of meat filling, roll it into meatballs, roll it on the glutinous rice, evenly coat it with glutinous rice grains, and put it on a plate; steam the meatballs over high heat for 20 minutes.

4

Tips: 1. In order to prevent the meatballs from being too dry, when you finally want to serve them, you can use chicken soup, add some cornstarch to thicken the gravy, and add some sesame oil. , drizzle over the meatballs. 2. It is recommended that you chop the meat yourself. The texture produced by using a food processor will not be as delicious as cutting it yourself! 3. Use onions and wolfberries to decorate a little, and insert toothpicks for easier eating. 4. White glutinous rice can be replaced with purple rice or black rice, which is equally delicious. You can put a quail egg in the meat filling to attract attention. If you have white glutinous rice, be careful not to use dark soy sauce when mixing the meat filling to ensure that the color after steaming is white and beautiful.