200g of mugwort leaves, 100g of glutinous rice flour, 250g of flour

Side Ingredients

Half bowl of potherb mustard, 1/2 piece of asparagus, 1 piece of salted pork, 3 pieces of dried tofu, 2g of baking soda

Seasoning

1/2 teaspoon of compound seasoning, 3 teaspoons of chili oil, 2 tablespoons of oyster sauce, 1 tablespoon of soy sauce, 1 tablespoon of white sugar 1 teaspoon, 2 tablespoons vegetable oil

Ching Ming Fruit Step 1

Prepare the above ingredients, soak the salted pork and cut the fat and concealed meat into small cubes, cut the dried tofu into small cubes, peel the skin of asparagus and slice the bamboo shoots, blanch and cut them into small cubes

Step 2

Heat the oil in a frying pan and stir-fry the fat pork to release the oil, then add in the concealed meat and stir-fry to release the color

Step 3

Put in snow cabbage and stir-fry to release the sourness of the vegetables. Add snow peas, stir-fry to bring out the sour flavor, add the bamboo shoots and stir-fry to break the rawness

Step 4

Put in the dried bean curd, stir-fry well, add the compound seasoning, stir-fry well

Step 5

Add the chili oil, add the oyster sauce

Step 6

Add sugar to neutralize the salty taste, stir-fry well and set aside for later

Step 6

Add sugar to neutralize the salty taste, stir-fry well and set aside for later

Step 7

Put in the pork. Step 7

Wash the mugwort, blanch for 1 minute, rinse with cold water

Step 8

Force the mugwort to remove the bitter juice, then tear the mugwort into pieces, put it into a saucepan, add water, not more than 2cm of mugwort

Step 9

Bring to a boil on a high heat, turn down to a low heat, add the baking soda, and add the sugar, and continue to cook on a low heat until the mugwort is smooth. Continue to cook over low heat until the mugwort becomes a soft paste

Step 10

Pull out the mugwort paste and put it into the flour (the soup continues to cook in the pot over low heat) and mix the paste with the flour while it's still hot

Step 11

Knead it into a ball, and then sprinkle the glutinous rice flour on the dough

Step 12

Add the boiling mugwort juice little by little. Step 12

Knead the glutinous rice flour into the dough, and keep kneading until the dough is smooth, tough, and moderately soft, then pull out a small piece of dough from the big one

Step 13

Knead it into a small ball, flatten it out, and roll it out into a skin, put in the fried filling

Step 14

Fold it in half, and pinch the skin of the mugwort together like dumplings

Step 15

This is the first time that I've ever seen the mugwort juice in a dumpling. p>

Wrapped Qingming fruit, steam drawer spread dumpling leaves, set Qingming fruit. Wait for the water to boil in the steamer and then put it into the steamer drawer

Step 16

After it gets on the gas, turn the heat to medium-low, and steam it for 15 minutes