Glutinous Rice Pearl Meatballs

Soak the glutinous rice the night before, or for at least 4 hours.

Prepare ground pork with 30% fat and 70% lean, cut lotus root into pieces, and set aside a piece of ginger.

Put the minced meat, lotus root, and ginger into the food processor and grind into meat paste.

Break in 2 eggs and continue to beat the meat filling.

Soak the star anise in boiling water for a while. When it’s no longer hot to the touch, add the sections of green onion and slices of ginger, squeeze out the juice with your hands, and filter it. This is the spiced water for mixing with the meat filling.

Take out the prepared minced meat, add the spiced liquid to the minced meat in three portions, mix the minced meat until it absorbs all the liquid, and stir until it becomes elastic.

Add salt, pepper, chicken bouillon, light soy sauce, and sesame oil to the minced meat and mix well; the minced meat is now seasoned.

Put on gloves, coat them with some oil, take a portion of minced meat and form it into a ball, roll it in soaked glutinous rice, coat it evenly with the rice, and put it into the steamer.

Make all the meatballs one by one, and steam them for 20 minutes after the water in the steamer boils.

Sprinkle chopped green onions on the steamed meatballs; soft and glutinous, fresh and fragrant, ready to eat~