1. Ingredients for fillings.
2. Stir-fry peanuts over low heat.
3. Peeled.
4. Stir-fry sunflower seeds over low heat.
5. Stir-fry black and white sesame seeds over low heat.
6. Put peanuts and almonds in a fresh-keeping bag, and crush them with a rolling pin.
7. Cranberries chopped finely.
8. Finely chop raisins.
9. Peanuts, almonds, sunflower seeds, black and white sesame seeds, almonds, cranberries, raisins, mix well.
10. Put the glutinous rice flour in a wok and stir-fry on low heat until it turns slightly yellow and does not smell of corn starch.
11. Dried nuts, glutinous rice flour, maltose, peanut oil, white wine, warm water, mix well.
12. Press firmly, seal and let stand for 2 hours.
13. When using, divide the five-core filling into even small balls.
