1) Wash and soak the glutinous rice 5 hours in advance. The purpose is to make the glutinous rice fully absorb water, and it will not be so dry when steaming on the cage; remove and drain the water for standby. Wash the mushrooms and soak them in water.
2) Chop lean meat into meat stuffing, wash ginger and scallion, cut into small pieces, set aside; wash scallion and ginger and cut into pieces. The carrots are peeled, washed and chopped.
3) Put the minced meat, ginger and scallion into a large bowl, and crack the eggs into the bowl. Add a small amount of sesame oil, soy sauce (or soy sauce), a little white pepper, chicken essence and salt according to your taste; then, mix the stuffing in one direction until well mixed.
4) Knead the meat stuffing into balls of moderate size by hand, then spread the soaked glutinous rice on a plate, roll the kneaded meatballs on the glutinous rice, and wrap the glutinous rice evenly on the surface of the meatballs.
5) Put the prepared balls into another plate, arrange them in order, and prepare to steam them in the cage. Steam the meatballs. Steam them over high heat for 20-25 minutes. The meatballs will be cooked. After steaming, sprinkle some chopped scallion and sesame oil on the plate, and a plate of fragrant glutinous rice pearl balls will be ready.