Mushroom and horseshoe sausage filling with moxa horn

1. Cut small diced sausages for later use.

2. Wash and peel carrots and horse hooves, cut into small cubes and set aside.

3. Remove the stem and wash the fresh shiitake mushrooms, then cut them into small pieces for later use.

4. Next, make the filling: in a hot oil pan, stir fry the diced sausages until fragrant until the oil is released, then pour in the fresh shiitake mushrooms and stir fry until the shiitake mushrooms have a fragrant aroma.

5. Then pour in diced carrots and diced horse hooves, stir fry evenly, and then add an appropriate amount of oyster sauce to season. Stir fry well and set aside.

6. Take 12 grams of mugwort powder, add 350 grams of clean water, and stir evenly.

7. Mix 300g glutinous rice flour and 200g sticky Rice noodles evenly, then pour the boiled wormwood flour into it, mix it with chopsticks to form a floc, and knead it into a smooth dough. (During the kneading process, adjust the amount of water according to the dryness and wetness of the flour.)

8. Take a small ball of flour, knead it into a small bowl shape, put the previously stir fried filling in the middle, fold it in half and pinch the edges, then pinch out the lace along the edge.

9. After wrapping all the wormwood, put it in a steamer and steam it over high heat for 8-10 minutes. Turn off the heat and let it simmer for another two minutes.

10. Finished product drawings

11. The taste is salty, fragrant, and soft, which is really good!

12. If you find it troublesome to wrap the moxa horn, you can also directly roll it into a green ball!