Hakka Salted Rice Balls

Pour the minced garlic and shallots into the pot, then add lard and sesame oil and stir-fry evenly, then add the minced garlic. (Don’t put the minced garlic first, otherwise it will burn and become bitter.) Pay attention during the frying process to bring out the fragrance but not burn it.

Let it sit. Pour the fried minced shallots and minced garlic into a crystal bowl and set aside. The residual heat of the oil will continue to heat the minced garlic.

After the water for boiling the glutinous rice balls is boiled, put the glutinous rice balls into the water pot and cook. (How to prevent glutinous rice balls from sticking to the bottom of the pot, I would like to read the tips at the bottom of this article ❶)

Cut the dried shrimps and shiitake mushrooms. After soaking the dried shrimps and shiitake mushrooms in water, shred the shiitake mushrooms and dice the dried shrimps.

Stir-fried dried shrimps and shiitake mushrooms. Add shiitake mushrooms and dried shrimps to a wok, add sesame oil and stir-fry evenly. Pour the water in which the mushrooms and dried shrimps have been soaked into the pot respectively, and add a little soy sauce.

To make soup, pour water into the pot in step 5 and simmer the soup.

Add the glutinous rice balls in the pot until all the glutinous rice balls puff up and float on the water, indicating that they are cooked. Take them out and pour them into the mushroom and shrimp soup.

Add lean meat Add lean pork shreds to the soup.

Add vegetables, chrysanthemum and leeks, cut into pieces and pour into the soup pot, cook together.

Take out the pot and pour all the cooked ingredients into the bowl. Now you can enjoy the steaming Hakka salty glutinous rice balls.

Delicious food is ready

Viewed from the front

Overview

Tags

Ingredients

Steps