1. Rub two-thirds of lotus root into paste, and chop the other third. Squeeze out the water of lotus root, and set aside.
2. Add scallion, ginger, pepper powder and sesame oil to the meat filling, stir evenly, and then add a small amount of lotus root juice in step 1 for several times to stir vigorously, and add it after the last full absorption. I used 200g meat filling and 110g lotus root juice. In the end, the meat will become more and more white, and the hair will be sticky and soft.
3. Lotus root paste and lotus root mince are added to the meat stuffing and stirred evenly, and then the meatballs of the same size are made by hand. The sago can't be soaked. Wash it with water and drain. Put in the balls and wrap the sago evenly.
4. Arrange the carrot slices at the bottom of the steamer (or use the steaming plate), put the balls in, boil the water and steam for 8 to 10 minutes.