1. First prepare the fillings, as shown in the picture (these are too many), and cut all the ingredients into cubes.
2. The fat and skin are fried first, and too much oil is put into the container.
3. Add lean meat and stir fry to change color.
4. Add the diced bamboo shoots, dried tofu, and pickled vegetables in turn, stir-fry, add MSG, do not put salt, pickled vegetables are salty enough, add some sugar if they are too salty (I wash the pickled vegetables off the salty taste and drain them).
5. After the fillings are prepared, prepare the "dough" and put the japonica rice flour and glutinous rice flour into a large bowl.
6. Stir while adding boiling water.
7. When shown as lumpy (there is a small amount of dry powder).
8. Put it on the chopping board and knead it into a dough. If it feels too sticky, you can put some fried lard on your hands and knead it.
9. Knead into a smooth "rice ball".
10. Share them into equal parts, I divided them into 16.
11. Wrap in stuffing.
12. The mouth is closed down to make a round shape.
13. Or press molding with your favorite mold.
14. Over the winter solstice.
15. Ruan is not sticky at all.
16. Used moon cake molds.
17. Winter solstice breakfast.
18. good to eat.
