1. Peel the gourd and wash it.
2. Add the right amount of salt to the calabash shreds to squeeze out the water.
3. Add lean meat and sweet potato powder with a pinch of salt.
4. Stir well.
5. Put the rice dumpling leaves on the pad of boiling water in a pot.
6. Knead the balls and steam them for about 10 minutes.
7. Use chopsticks to open the middle to see if it is transparent or white, it means that you are not cooked to continue steaming.
8. Finished product.
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