1. Take the young wormwood leaves and wash them, blanch them and remove them to drain. Do not pour the wormwood water and let it cool for later use. Other wild herbs or vegetables can also be used to replace wormwood.
2. Then break it with a stone tool, pour it into the Qingming Lufen, and slowly add the water from the previous wormwood. At this time, the temperature of the water is 40 degrees, and knead it into a Qingming Lu ball. After waking up for a moment, set it aside.
3. Now I prepare the filling. For the sweet one, I use black sesame and white sugar filling, bought from the supermarket, and knead into small balls. The salty pork, pickled vegetables and spring bamboo shoots are chopped and fried for later use.
4. Knead the Qingming Liduan into strips, divide them into equal parts, wrap the fillings like sweet dumplings, and place them in a circular mold. For the salty ones, just wrap the fillings in like dumplings.
5. Steam in a steamer for 10 minutes, turn off the heat and simmer for 3 minutes. It's delicious.
