1. Wash the glutinous rice, soak it in clear water for 4-8 hours, remove and rinse it, and drain the water. Boil the glutinous rice with water, steam it in the steamer for about 40 minutes, sprinkle a small amount of boiling water, and then steam it for about 20 minutes.
2. Wash and dice fat pork. Stir fry the wok, put in the fat dice and stir fry until it is seven ripe, then put out the wok and put into the basin. Take out the steamed glutinous rice, pour it into the meat basin, add soy sauce and white pepper while it's hot, and mix them into glutinous rice meat stuffing.
3. Put the flour on the chopping board, use 200g clear water and knead it evenly, rub it into long strips, pick up 50 preparations, sprinkle dry flour, roll with a rolling pin into a round skin with a diameter of about 8cm, a thin edge and a slightly thick middle, wrap the stuffing one by one, use the tiger mouth of the right hand to close the mouth, make the mouth of the selling bag open in a circle, steam in the cage for about 15 minutes, and take it out.
Production essentials of pearl selling:
1. Steam quickly with boiling water in the cage until the surface is smooth and not sticky.
2. The dough should be well kneaded and thoroughly kneaded until the surface is smooth and not sticky;