Prepare ingredients and seasonings:

Leaf rake powder, sorghum, dried tangerine peel, broken rice bud, pepper, ginger, onion, chicken essence, thirteen spices, salt 15g, Chili powder, oil consumption, cooking wine, soy sauce, soy sauce.

1, 2 kg minced meat, add thirteen spices, pepper, Jiang Mo, soy sauce, soy sauce, oil consumption, salt, chicken essence, onion ginger cooking wine, etc. evenly;

2. Boil the oil in the pot (I like frying with lard) with low heat. When the oil temperature is 50% hot, pour in minced meat and fry until the oil becomes clear. Pour in shredded rice sprouts fried with gouache, turn them over evenly, add a small amount of shredded tangerine peel, taste the salty taste, add some chicken essence, multiply, mix with chopped green onion, and add more pepper powder if you like.

3. Wash the beam, cut it into pieces with a length of 8cm, and the ratio of glutinous rice flour to sticky rice flour is 2: 1 (add glutinous rice flour if you like, and sticky rice flour if you don't like it too sticky), lard10g, add appropriate amount of boiling water, scald for a while, cool, and make dough. Divide 50 grams into 30-4 grams of meat stuffing, wrap it in leaves and put it in a steamer;

4, cold water pot, steamed after SAIC 15 minutes, ready to eat;

5, soft glutinous Q bombs, thieves are delicious.