1. Prepare the ingredients, wash them, and remove the cress leaves (this bit of garlic is not enough, and I will add it later.)
2. A pack of glutinous rice flour
3. The washed white garlic is symmetrically cut into four small pieces with a knife, so that it is thinner and does not need to be chopped. Note: Take the white garlic, with a small amount of garlic leaves, otherwise there will be too much garlic leaves to grab the flavor and easy to yellow.
4. The pork is chopped into pieces, and you can use a meat mixer, but the handmade ones are chewy and taste better.
5. Fry the chopped meat and celery garlic together in the pan and set aside.
6. Pour two-thirds of the glutinous rice flour with a small amount of warm water and knead it into a ball.
7. Twist the three big pieces, flatten them, and cook them
8. Put the remaining one-third of the glutinous rice flour in the pot, then knead the cooked and leftover glutinous rice flour together until it is evenly knead.
9. The wrapped "drinking bag" can be cooked without the pot. Try to finish it on the same day. If you can't finish it, wrap it in lettuce leaves and steam it for two to three days. (There are more than 20 800g noodles, and I will definitely not finish it. 😊)
10. I cooked a few in the pot and tasted it. It’s not bad, it’s a match made with my mom😁
