Egg-filled meatballs

Overview

Although it is a simple meatball, we try to make it rich in ingredients and more balanced in nutrition.

Select three fat and seven lean pieces of pork and chop it into pieces.
Boil and peel quail eggs.
Cut cowpeas, carrots, green onions and ginger into mince.
Crack an egg into the meat filling, add salt, minced ginger, cooking wine, light soy sauce, starch, pepper, sesame oil, and chicken essence and stir in one direction.
Scoop a spoonful of the filling, press it into a small round cake in the palm of your hand, put the quail eggs in, seal it and adjust it into a ball shape.
Soak the glutinous rice in cold water for 6 hours and drain the water.
Roll the meat balls in the glutinous rice and coat them evenly with the glutinous rice.
Place the prepared meatballs on the plate.
Place in the steamer, cover and bring to a boil over high heat, then turn to medium heat for 20 minutes.
Steamed meatballs, garnished with chopped green onion.