1. Wash the sage grass (it is difficult to wash at least 10 times), add a little water in a pressure cooker and boil it for 30 minutes (in my hometown, use straw to burn ashes and filter water). When it cools, take out the squeezed water and chop it. The more broken the better (this process is mashed in a stone mortar at the old home).
2. Ordinary rice flour and glutinous rice flour are mixed in a ratio of 1:1. Add cooked and smashed sage grass and keep kneading the noodles, which is similar to making dumpling wrappers. If it is dry, add proper amount of water to boil sage grass.
3. Keep rubbing.
4. ..........
5. .........
6. Look! It's a lot of dietary fiber.
7. Let the noodles wake up while preparing the fillings.
8. Filling: bacon, gourd radish, dried plum with steamed pork (Picture 9).
9. ......
10. Fried fillings.
11. Method: Roll into a round shape.
12. To flatten.
13. Pinch it thinly, a little thicker than the dumpling skin.
14. Put more stuffing.
15. Pinch.
16. Steam it like this.
17. Out of the pot.
