1. Fresh wormwood leaves are cleaned.
2. Add edible alkali and boil it.
3. The cooked mugwort should be washed thoroughly to remove the astringency (I have washed it almost ten times), and puree it with a food processor.
4. While hot, add glutinous rice flour and sticky rice flour and knead well to form a smooth moxa green dough.
5. Set aside the Ai dough for later use.
6. Prepare pickles, sausages, buckwheat, chili and ginger, ready to make fillings.
7. All the stuffing dishes are cut into small dices.
8. Start the pot and cook the oil, add the ginger and sausage to fragrant oil, add spring bamboo shoots, pickles, and finally put the buckwheat head, add chicken essence, salt, rice wine to season, stir fry evenly, put it in a bowl and set aside.
9. Divide the dough into even ingredients, roll it into noodles, wrap it in the fried filling, and wrap it into a shape slightly larger than the dumplings.
10. There are several shapes.
11. You can also use moon cake molds to make patterns.
12. Put it in a steamer and steam it on high heat for 20 minutes.
13. All right.
14. There is this.
15. Here is a cutaway.
