1. After cleaning the head of Malan, put it in the pot and blanch it.
2. Squeeze the water out of the Malan head and cut into pellets
3. Cut fragrant dried into small pieces
4. Put the dried Malan first fragrant in a large bowl
5. Add salt, light soy sauce, sugar, sesame oil, chicken powder and mix well
6. I also added some roasted pine nuts and mix well
7. Take a large pot and add glutinous rice flour, sticky rice flour, orange flour, wormwood powder
8. Add appropriate amount of warm water to form a dough
9. Take down a small dough, about 40 grams, round the dough and dig a hole with your thumb, then turn the dough
10. Put an appropriate amount of Malan Touxiang dry stuffing
11. Slowly close your mouth with a tiger’s mouth and put it on the oiled zong leaves
12. Steam in a basket on high heat for 15 minutes, then brush with a layer of cooked oil after steaming
13. Malantou Youth League completed
Tips:The dough will become hard when it is cold, and it is more difficult to pack. You can dip it in some water, and pinch it to soften and pack it. I pack a total of 8 pieces, and the Malan head stuffing has leftovers at the end.
