Meat balls in clear soup

1. Rinse the glutinous rice clean, then soak it in clean water for 1 hour, drain the water and set aside.

2. Cut the scallions and ginger into small pieces and set aside for later use.

3. Put the pork filling into a large bowl, add salt, soy sauce, egg white, and chopped scallions and ginger, stir in one direction until the mixture becomes the filling.

4. Then squeeze the meat filling into 30g sized meatballs with a tiger's mouth, roll a layer of glutinous rice on each meatball, and place it in a perforated steaming dish.

5. Adjust the steamer to normal steaming mode at 100 degrees, steam for 20 minutes, then remove and decorate with scallions.