1. Wormwood first picks out impurities, yellow leaves, old leaves, etc.
2. Add a small spoon of baking soda in boiling water, blanch it, and remove
3. Rinse in cold water
4. Boil it again with cold water
5. Put the lard in the frying pan, fry the pork belly first
6. Add bamboo shoots and stir fry
7. Then add the pickled vegetables and stir fry. If the pickled vegetables are light, add a little salt, add some cooking wine and chicken essence and stir well. The pickled vegetables, bamboo shoots and meat filling are ready
8. Now put the processed wormwood into the cooking machine and add some water to mud
9. Pour into a large bowl and slowly add glutinous rice flour and rice flour. The approximate ratio of glutinous rice flour to rice flour is 2:1. The more glutinous rice flour, the more glutinous the finished product, the more delicious, but it is more difficult to shape.
10. Knead the dough to three light, moderately soft and hard
11. Take a piece of wormwood dough, flatten it in the palm of your hand, and fill it with the pork
12. Slowly seal and round, seal down
13. Usually it’s steamed. Let’s try raw frying today. Put the oil in the pan and heat up. Put the finished Qingming bing on top and fry on a low fire.
14. Fry until slightly yellow on both sides
15. Fried ones are more fragrant than steamed ones!
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