1. Prepare wormwood, flour, sauerkraut, dried chili, ginger, yeast and other ingredients;
2. Boil water, add mugwort leaves and blanch;
3. Put the blanched mugwort and ginger into a food processor and smash;
4. Pour the crushed mugwort leaves and juice into the flour, mix and knead into a smooth dough;
5. Wait for the dough to rise to twice its original size;
6. While waiting for fermentation, stir-fry sauerkraut and dried chilies together;
7. Stir-fried spicy sauerkraut, let cool for later;
8. The fermented dough is kneaded and vented, and then kneaded into smooth strips and divided into small balls;
9. Roll the dough thin;
10. Put the spicy sauerkraut filling in the old altar and tighten the mouth;
11. Put edible steaming paper on the steamer pad, put the wrapped sauerkraut steamed buns, and let them sit for 10 minutes; PS: Leave enough space between the steamed steamed buns, and the steamed dumplings will become larger.
12. Boil the water and put it in the pot, steam for 8 minutes in the water, turn off the heat and open the lid for 3 minutes. PS: The size of the fire is different, and the steaming time is different.
Tips:1. Mugwort must pick the tender part to eat;
2. Laotan sauerkraut filling, no need to add pepper;
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