How to make mushroom and glutinous rice Meat balls in clear soup

Health benefits

Glutinous rice: nourishing blood

Mushrooms: resolving phlegm

Pork belly: Nourishing Qi

Ingredients and materials

100g glutinous rice

7 small mushrooms

180 grams of pork belly

Half a carrot root

2 scallions

15g sesame oil

Moderate amount of ginger

Moderate amount of pepper powder

1 teaspoon of salt

10 grams of cooking wine

How to make mushroom and glutinous rice Meat balls in clear soup

1. Soak glutinous rice a day in advance (I soaked it for 20 hours)

2. Mushrooms (dried mushrooms are better and more fragrant, I used fresh ones), wash and chop into small cubes for later use

3. Wash and chop pork belly into minced meat

4. Put minced meat, diced mushrooms, and half (50 grams) of soaked glutinous rice into a bowl, add an appropriate amount of ginger, chopped green onions, pepper, and salt, and stir with chopsticks until strong

5. Make small round balls by hand and put them in soaked glutinous rice (the other half is 50 grams). Roll and wrap them with a layer of glutinous rice, then carefully place them in the steamer. Use an appropriate amount of carrot shreds on top of the balls

6. After boiling the steamer over high heat, turn it to medium heat and wait for 30 minutes to steam it

7. Finally, decorate the plate with shredded scallions and it's okay! Friends, do you feel beautiful!

Tips

1. Glutinous rice should be soaked in advance, otherwise it won't be fully cooked by steaming; 2. When steaming, place a gauze pad under the small meatballs to avoid water vapor wetting the meatballs and affecting their appearance

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