Thousands of glutinous rice meat rolls

1. Choose pork that is three fatty and seven lean.

2. Chop with a knife (I like to chop meat filling with a knife, it tastes more compact and chewy).

3. Soak glutinous rice for 3 hours (gently pinch it with your fingers to break it, making the steamed glutinous rice very soft and sticky).

4. Soak glutinous rice for 3 hours to dry the water, then crush it with a rolling pin to make it soft and tender during steaming.

5. Prepare water: Put chopped scallions, shredded ginger, Sichuan peppercorns, and star anise into a bowl, pour in an appropriate amount of boiling water, and soak for 30 minutes.

6. Start filling: Add salt.

7. Add Sichuan pepper powder.

8. Add pepper powder.

9. Add chicken essence.

10. Add light soy sauce.

11. Add a dark draw.

12. Add fuel consumption.

13. Add water of scallions, ginger, Sichuan peppercorns, and star anise.

14. Stir until the meat filling is fully blended with the water.

15. Then, pour the meat filling into a crushed glutinous rice bowl.

16. Wear disposable gloves and mix evenly.

17. Use your palm to press firmly on the pickled plastic wrap and refrigerate overnight.

The next day, clean the thousand purchased sheets thoroughly.

19. Spread glutinous rice filling on top.

20. Use a scraper to smooth it out.

Finally, spread out all four sides.

22. Place the rolled glutinous rice meat roll in a pressure cooker and steam it with water. Apply a pressure valve for 20 minutes.

23. Finished product drawings.