Pork belly150g

Shrimp 100 g phase grams of food

90 grams of rice flour

2 pieces of dried shiitake mushrooms.

Bamboo shoots 80 grams of food.

50 grams of green beans are grams of food.

50 grams of glutinous rice flour

Sweet potato powder 25g

30 grams of chives are grams of food.

Water 350 ml

Salt 1 spoon

Chicken powder 1 spoon

Soy sauce 30 ml

20 grams of soy sauce paste

8 grams of fine sugar

Water110ml

Practice of Steaming Meatballs in Taiwan Province

1. Wash pork belly and dice it; Wash green beans and shrimps, and drain for later use.

2. Wash the dried mushrooms, soak them until soft, and dice them.

3. Wash shallots and dice them; Peel the bamboo shoots, cut off the old parts and dice them.

4. Add a proper amount of oil to the pot, heat it, pour in diced shallots and saute until fragrant, then add diced mushrooms and diced pork belly and saute until fragrant, then add bamboo shoots, green beans and shrimps, and finally add seasonings and stir well, and take them out for later use.

5. Add a proper amount of water into glutinous rice flour and mix it into glutinous rice flour water, mix and mix the seasonings except salt and chicken powder, pour it into a pot and boil it with low heat, then add glutinous rice flour water to thicken it and take it out for later use.

6. Pour the rice noodles into a glass bowl, add water and stir well.

7. Heat a pot with low heat, pour in the rice flour paste of the method 5, turn it off when it bubbles, continue to stir evenly until it is dissolved, let it cool, then add glutinous rice flour and sweet potato powder and mix well to form a slurry.

8. Take a small cup, spread salad oil evenly, pour in about 8 minutes of slurry, add the meat stuffing material of Method 4, press the material slightly with a spoon, and then close the rice slurry overflowing from the cup edge to the middle.

9. Add water to the steamer to boil, spread gauze, put the method 7 on the gauze, steam for about 20 minutes with high fire, take it out, and serve with sauce.