Haoziba

Name: Haoziba
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: Some Artemisia annua; Some Glutinous rice flour; Some Hot water; Some Spring bamboo shoots; Some Shiitake Mushrooms; Some Fresh Fatty Minced Meat; Some Fresh meat; Some garlic; Some Sauce

by Mama Hao

4.7 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

During the Ching Ming Festival, our family will eat wormwood baba. This wormwood is different from wormwood. Our family is called wormwood. The fillings at home are: pickles, bacon, and spring bamboo shoots; (because these are limited When I was young, I was poor, so I could only use a little bacon. There are several jars of pickles in each household. As for spring bamboo shoots, they can be seen everywhere, but they are very fragrant. When we go to school in the morning, we often bring wormwood cakes. Go to school to eat, rich children eat breakfast, we eat papa...)
The fillings I used today are: shiitake mushrooms, spring bamboo shoots, fresh meat, sauced meat, garlic. (In my home, I wash the scented wormwood and wrap it in gauze, then smash it with a hammer, and mix it with glutinous rice flour)"

Ingredients

Haoziba

1. The whole field is almost full of fragrant wormwood, haha.. My mother and I cut a basket.

2. Squeeze into juice.

3. With glutinous rice flour and together.

4. Add some hot water and minced fresh fat to knead and knead together.

5. This is the filling: shiitake mushrooms, spring bamboo shoots (blanched), sauced meat, fresh pork, garlic.

6. Cut all the fillings into cubes.

7. Put some sesame oil in the pot first, then stir the fat meat, then the lean meat and stir-fry all the cubes together. (When the stuffing is fried, put some sesame oil first, then add the fat and stir fry together, it will be more fragrant)

8. Put a little oil on a high fire first, and when one side is golden, add a little water, cover the pan and cook it on medium heat, so that it is cooked through. When the water is boiled dry, when you can hear the sizzle in the pan, connect the lid and fry the other side of the pan to be golden.