1. Weigh 2 cups of flour, 1 cup of black rice noodles, and 3 grams of yeast.
2. Mix well.
3. Add water to make a soft dough and leave it in a warm place to ferment.
4. The fillings are prepared when the dough is fermented. The thorn vegetable I used, the scientific name of thistle, and many other aliases, are very common wild vegetables, and there are many pharmacological effects. Everyone should be more familiar with its hemostatic effect. The long one is what it looks like in the picture, and the flower is purple.
5. The thorny vegetables I use are tender thorny vegetables picked by my mother, which have been blanched.
6. minced.
7. The lard residue left over when the lard is boiled.
8. minced.
9. Put together lard residue, thornsweed, chopped green onion and ginger, thirteen spices, salt, light soy sauce, and cooked soybean oil.
10. Stir evenly to form the filling.
11. This is the finished dough.
12. After venting, divide into small doses, round them one by one, and relax for a few minutes.
13. Take a dough and roll it out.
14. Turn it over and put an appropriate amount of stuffing.
15. Hold the dough with your left hand, turn the dough while holding it, and wrap the dough with your right hand.
16. When you turn the bag, you will end up with a little gnocchi.
17. Pull off the gnocchi, so that the dough is thin and even, and the stuffing of the wrapped vegetable wraps is thick and thin.
18. Pack them one by one, close the mouth down, arrange them and put them in the steamer, and make them again for more than ten minutes.
19. Turn on high heat and steam, and then steam for 15 minutes.
20. Finished product.
21. The skin is thin and even, with a lot of stuffing.
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