How to make rice balls - Chinese cuisine

1
Dice wild rice, cowpea, and carrot.
2
Chop the lean meat into fine pieces.
3
Add salt, cooking wine, light soy sauce, and water starch to the minced meat and mix well.
4
Heat oil in a pot, add minced meat and stir-fry until it changes color.
5
Add in diced vegetables and stir-fry.
6
Add salt and light soy sauce to taste, stir well, and let cool.
7
Mix glutinous rice flour and corn rice flour (ratio is 2:1), mix with hot water to form a smooth dough, cover with plastic wrap and leave to rise for half an hour.
8
Take an appropriate amount of glutinous rice ball and roll it into a ball, shape it into a small bowl, wrap it with fillings and close it.
9
Put corn leaves on top, steam in a pot, turn to medium heat and steam for 15 minutes (the specific time will increase or decrease according to the size of the rice balls).
10
Soft, glutinous, fragrant and delicious, two of them are enough.

The fillings can vary, and you can prepare the ingredients according to your preferences.