1. Dice meat, bamboo shoots, and tofu.
2. Put the chopped fillings into the pan and fry until fragrant, add pickles and green onions, and set aside.
3. Wash the mugwort leaves, blanch them in boiling water, and then drain them in cold water.
4. Put glutinous rice flour, wheat flour, 2 grams of salt in the basin, add the crushed wormwood mud, and add warm water.
5. Kneaded dough.
6. Take a piece of dough, wrap it in the fried stuffing, round it, and place a zong leaf underneath.
7. Steam in a steamer for 15 minutes.
8. The glutinous Qing Tuan with the fragrance of wormwood is out of the pot.
