2. Wash the freshly picked Folium Artemisiae Argyi, just like washing vegetables.
3, put it in a pressure cooker, water can almost drown the leaves, press it with your hand, you don't have to drown the leaves, because the pressure cooker is easy to cook. I pressed the soup and it was cooked in about half an hour.
4, the pressure cooker is cooking mugwort leaves, you can make stuffing first, diced white radish, diced mushrooms, minced meat and mix well, add salt, soy sauce, consume oil, and adjust thirteen spices.
5. After the mugwort leaves are cooked, open the lid and a scent of mugwort leaves will come out.
6, rinse with water once, the taste will not be too strong and bitter.
7. Squeeze the semi-dry water by hand, not too dry, or it will be difficult to chop.
8. Start chopping mugwort leaves and mix them into powder.
9, put glutinous rice flour, add some sugar, add boiling water, pay attention, be sure to pour the freshly boiled water, otherwise the glutinous rice flour will not rub into the ball. Stir well with chopsticks and let cool.
10, take out a small ball and start wrapping it, knead it into a small bowl, put the meat in, seal it and knead it round.
1 1. Cook in cold water for 20 minutes.