1. Prepare the wormwood and wash it.
2. Boil the pot and add baking soda. After the water is boiled, add the wormwood and boil it, remove it, and clean it (wash it several times) to remove the bitterness and astringency, and use a food processor to puree it.
3. Take 280 grams of wormwood mud and add it to the flour (300 grams of glutinous rice flour + 100 grams of sticky rice flour + 30 grams of wheat starch).
4. Knead into dough.
5. Pull out a few small doughs and put them in a pot and cook for a while.
6. Put it into the wormwood dough, add 20 grams of lard, and knead it again into a smooth dough.
7. Cover the kneaded moxa dough with plastic wrap and set aside.
8. Let's prepare the filling.
9. The salted egg yolk is pressed into the end.
10. Stir the salted egg yolk + pork floss + salad sauce evenly.
11. Divide into 20 grams of small doses, group them into balls, and divide the moxa dough into 30 grams of uniform small doses.
12. Take out a moxa dough and press it into a round shape.
13. Pack the stuffing.
14. Group into a circle.
15. Do it in turn.
16. Put it in a steamer, put a silicone pad on the bottom, boil on high heat, steam for 15 minutes after the steam is out, and brush the surface with oil to prevent it from drying out.
17. Okay, it's ready to eat.
18. If you can't finish it, you can wrap them in plastic wrap one by one, and you won't get hard after eating.
19. Finished picture.
20. Finished picture.
21. Finished picture.
22. Finished picture.
23. Finished picture.
