1. The shepherd’s purse is blanched in hot water, and the pork belly is chopped into minced meat. Add wine, soy sauce, green onion, and salt and mix well.
2. Squeeze the spinach after boiling water and set aside.
3. Mix glutinous rice flour, rice flour, sugar, peanut oil, sugar spinach juice, and divide into 8 portions.
4. Zou Qingtuan
5. Steam on the steamer for 15 minutes (if it is red bean paste, it only takes 5 minutes).
6. After getting off the steamer, apply cooking oil on the plastic wrap (you can also apply oil on the Qingtuan), and then wrap the Qingtuan with the plastic wrap.
