How to make Hakka salty glutinous rice balls

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  1.Saute minced garlic
  Pour minced shallots into the pot, then add lard and sesame oil Stir well and add minced garlic.(Don’t put the minced garlic first, otherwise it will burn and become bitter.) Pay attention during the frying process to bring out the fragrance but not burn it.

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  2.Let stand
  Pour in the fried shallots and garlic Let it sit in the crystal bowl for later use.The residual heat from the oil will continue to heat the minced garlic.

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  3. Cook the glutinous rice balls
  After the water boils, put the glutinous rice balls into the water pot Cooked.(How to prevent the glutinous rice balls from sticking to the bottom of the pot, I want to read the tips at the bottom of this article❶)

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  4. Cut the dried shrimps and shiitake mushrooms
  After soaking the dried shrimps and shiitake mushrooms in water, shred the shiitake mushrooms and dice the dried shrimps.

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  5.Fried shrimp and mushrooms
  Put the mushrooms and dried shrimps into the wok, add Stir in sesame oil.Pour the water in which the mushrooms and dried shrimps have been soaked into the pot respectively, and add a little soy sauce.

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  6.Making soup
  Pour water into the pot in step 5 and simmer the soup.

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  7.Add glutinous rice balls
  All the glutinous rice balls in the water pot puff up and float on the water On, it means it is cooked, take it out and pour it into the mushroom and shrimp soup.

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  8.Add lean meat
  Add lean pork shreds to the soup.

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  9.Add vegetables
  Cut the chrysanthemum and leeks and pour them into the soup pot.Cook together.

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  10.Out of the pot
  Pour all the cooked ingredients into a bowl.Then you can enjoy the steaming Hakka salty glutinous rice balls.