Cooking Steps

1. 

   Step1:It's better to soak glutinous rice for one night. I soaked it for more than 20 hours because I didn't have enough leaves to make all the dumplings. So I made the dumplings temporaril

2. 

   Step2:There's a piece of fat and thin meat in the fridge. Take it out and defrost it. Don't defrost it completely. It's not easy to chop. If you buy fresh meat, clean it and freeze it in the fridge. It's easier to chop it

3. 

   Step3:Put the minced meat into a larger containe

4. 

   Step4:Chopped ginger into minc

5. 

   Step5:Ditto for scallion sectio

6. 

   Step6:Chopped ginger and scallion, put in. Some salt, chicken powder, pepper, an egg whit

7. 

   Step7:A little raw. Some sesame oi

8. 

   Step8:Stir clockwise with chopstick

9. 

   Step9:Finally, add some flour... Mix thoroughly. Taste what's missing and what's adde

10. 

    Step10:I cut the broken leaves of zongzi and put them in the steamer drawer. Other lotus leaves, carrots and drawer cloth can be used, but the leaves of zongzi are fragrant, you know

11. 

    Step11:Take the same amount of meat each time and beat it to three or five times between your hands. Gently rub it into a circle

12. 

    Step12:Drain the glutinous rice. Roll the meat ball

13. 

    Step13:Make the meatballs covered with glutinous ric

14. 

    Step14:Gently put the rubbed balls into the steamer. Leave a place in the middl

15. 

    Step15:I've been steaming for about 20 minutes because the meatballs are bigger

16. 

    Step16:Steamed meatballs out of the po

17. 

    Step17:Sprinkle with a little green onion. Add a medlar to embellish it. It's perfect

18. 

    Step18:When I brought it to the table, one of my classmates showed off his eyes. Haha, foreign people didn't eat this. They conquered it just by modeling

19. 

    Step19:And made dumpling

20. 

    Step20:Live your own life. You are on your way..