Shrimp and glutinous rice meatballs

Overview

There are meat and seafood, paired with rice, healthy and delicious

Wash the fat and lean pork and remove the skin
Chop it into minced meat, chop it however you like, put it into a bowl after mincing
Wash the fresh shrimps, remove heads and devein
Peel off the shrimp shells, leaving 1 cm of the tail without shelling
Cut off a small section of each shrimp as shown in the steps
Chop the cut shrimp meat into shrimp paste. You can chop it very finely or slightly grainy. The two tastes are slightly different, but both are delicious
Cut off the top section of the shrimp, including the tail, which is about 3-4 cm long
Mix the chopped shrimp paste and meat filling together, add cooking wine, ginger, salt, sugar, chicken essence, soy sauce and half an egg white and mix well
Use two pairs of chopsticks to stir in one direction until the meat filling is thickened
Use your hands to knead the meat into a ball, put down a shrimp, and let the shrimp tail stand upright on the meat ball
Soak the glutinous rice for 4-5 hours in advance, roll the meatballs in the glutinous rice, and press lightly with your hands to make the glutinous rice stick to the surface
After all the meatballs are made according to the above steps, bring to a boil over high heat and steam over medium heat for 12-15 minutes. Just watch the glutinous rice swell
After steaming, sprinkle a little chopped green onion and pour a layer of glass gravy on it and it’s done
It's pretty good-looking