Ai Cao Qing Tuan

1. Prepare the filling first. Crush the pork belly, bamboo shoots, and carrots in the filling ingredients, add an appropriate amount of oil to the pot, and stir fry with scallions until fragrant.

2. Add minced meat and stir fry until scattered.

3. Add carrots and stir fry evenly.

4. Add bamboo shoots and stir fry evenly.

5. Add soy sauce, gasoline, and cooking wine and stir fry evenly.

6. Finally, add scallion leaves.

7. Stir fry evenly and set aside for later use.

8. Clean the fresh mugwort, boil the water in the pot, add 2 grams of baking soda and boil for 2 minutes, then remove and rinse with cold water.

9. Add an appropriate amount of water and stir until crushed.

10. Filter out the juice.

11. Bring the juice to a boil, add the starch and knead it into a ball.

12. Mix glutinous rice flour and sugar, stir well, and add lard, wormwood mud and rice flour dough.

13. Mix evenly.

14. Take 50 grams of dough and shape it into a bowl shape, then add an appropriate amount of filling.

15. Wrap them one by one, knead them into a round shape, and place them on a steaming plate lined with mountain ginger leaves.

16. Put it into the steamer and steam at 100 degrees for 10 minutes.

17. Immediately remove from the furnace after shutting down.

18. Apply oil wrap and cling film on the surface while it is hot.

19. It's so delicious.

20. Finished product drawings.

21. Finished product drawings.

22. Finished product drawings.

23. Finished product drawings.

24. Finished product drawings.