2400g of glutinous rice balls, 600g of pig's side oil, 850g of white sugar, 0/50g of black sesame/kloc, and 0/00g of walnut kernel/kloc.

working methods

1. First, select glutinous rice with full grains, remove impurities and precipitate, soak it in clear water for 3-7 days, stir the clear water after the glutinous rice absorbs water, grind it into powdery rice slurry with a stone mill, and then hang the rice slurry in a white cloth bag to dry for later use.

2. Choose fat and tender pig fat oil. Cut into granules. Stir-fry the cleaned black sesame seeds until they are fragrant, rub off the skin and grind them into powder for later use. Soaking walnut kernel in boiling water, peeling, frying in pig, cooling, and pulverizing. White sugar is crushed.

3. Mix and knead the processed pig fat oil, white sugar powder and black sesame powder to make cubes, slice and sprinkle with walnut kernels, and then cut into small pieces and knead into soup stuffing.

4. Knead the dried glutinous rice dough with a little water, roll the glutinous rice dough thin with the thumb, forefinger and middle finger of the left hand, put the stuffing of the glutinous rice dough in the middle of the dough with the right hand, knead it into a dough and seal it, and knead it into a glutinous rice dough blank.

5. Boil the water in the pot with a cauldron. After the water boils, the dumplings will be served. Don't be too angry. Add cold water and adjust the water temperature at any time so that the water does not stir. After the dumplings come out of the water, they can be served by floating a little.