Fried Kueh-ching Ming Kueh
by Ink Danqing Hu
Favorite
Difficulty
Hard
Time
2h
Serving
2
1. Pick up the wormwood leaves, wash them, boil them in water, and boil them for use.
2. Wash the buckwheat heads and chop finely, add bamboo shoots and bacon and stir well.
3. Set the rice noodles and set aside, stir-fry the bamboo shoots in a red pot, stir-fry the pork and buckwheat in a frying pot, add in the conditioning, and set aside.
4. Stir glutinous rice flour and sticky rice flour, add the cooked wormwood leaves, and mix well.
5. It should be like kneading and evenly, and used for filling.
6. Wrap it, steam it in a steamer, warm it up and eat it directly.
7. Fry a little bit until golden on both sides, the taste is unique.
Tips:Fry over a low fire, the filling can be matched according to your own taste.
