1. Ai Ye is cleaned.
2. Clean water in the pot + baking soda (baking soda is to keep the emerald green color of mugwort leaves).
3. Put the cleaned mugwort leaves in water with baking soda and blanch for 2 minutes.
4. Pick up the blanched mugwort leaves and rinse under clean water for 1 minute (pour some baking soda and the astringent water of mugwort leaves).
5. Put the washed mugwort leaves + clean water into the wall breaker and beat them into thin mud.
6. Mix the sticky rice flour, glutinous rice flour and white sugar, knead the noodles with mugwort water, and knead it into a dough as shown in the picture.
7. Divide the dough evenly into small doughs of about 50g for use.
8. After the egg yolk is steamed in the pot (forgot to take a picture), it is crushed and mixed with the floss, and then the salad dressing is added (the salad dressing is to bind the floss and the egg yolk together).
9. Knead the pork floss and egg yolk into even-sized dumplings (the number of pork floss and egg yolk dumplings should be prepared as many as there are dough pieces).
10. Wrap the pork floss and egg yolk dumplings into the dough and knead them into smooth balls. Put water and steaming layer in the pot, spread oil paper or vegetable leaves (to prevent the green dough from sticking to the bottom of the pot), and put the kneaded green dough into the pot).
11. After steaming on medium heat for 10 minutes, change to low heat and steam for 5 minutes.
12. The youth group is out, take a bite, the fragrance of mugwort and the scent of egg yolk meat floss together, collide with the taste buds, beautiful!
