1. Stir-fry the stuffing first, with a little more fat, put the lard whose oil exceeds the fat in the pan, and then add the lean meat that is cut into pieces. After discoloration, add the cut lettuce, mushrooms, fungus, eggs, spread into egg skins and cut into pieces, leeks and pickles, add salt, chicken essence, oyster sauce, spicy and fresh, set aside.
2. Five tablespoons of fresh rice noodles plus two spoons of flour, one spoonful of glutinous rice noodles, wash the wormwood and put it in a pot with salt water, pick up, wash and cut into vegetable powder, pour out the water that is more than enough for wormwood and put it in clean cold water Bring to the boil, add the wormwood powder and cook until the water changes color, and add a part of the wormwood together with boiling water to the powder. Stir it with chopsticks, because it's hot, you can knead the flour with your hands.
3. Knead it for a while, take a part of it and knead it into a long knife and cut it into a small ball. Put two pieces of film paper on the table to prevent adhesion, put the rice noodle ball in the middle of the film, and roll it into a dumpling wrapper with a rolling pin.
4. Take the rolled skin and put it in the fried stuffing.
5. Close the dumpling wrapper and squeeze it tightly along the edges.
6. The finished dumpling-shaped moon cakes are placed in a steaming grid coated with salad oil, placed in a steamer with boiling water, or a wok.
7. Steam for fifteen minutes, then enjoy.
8. The skin is thin and stuffed, and one bite is a satisfaction, and there is a faint fragrance of wormwood...
