food

condiments

polished glutinous rice

600 grams

polished glutinous rice

400 grams

Artemisia plants

500 grams

onion

200 grams

peanut

150g

dried bean curd

1 block

bacon

350 grams

condiments

vegetable oil

Proper amount

salt

Proper amount

step

1. Wash Artemisia, pinch the bitter water with your hands, cut it into fine powder, and then squeeze out the bitter water.

2. Wash and chop shallots.

3. Wash and drain the peanuts, cool the oil in the pan, fry them in the pan, and spray one or two drops of white wine when they are out of the pan.

4. Put the oil in the pot, dice the dried tofu, fry it in the pot, and add a little salt.

5. the bacon should be desalted and diced in advance, and fried in oil in the pot, so that the bacon is more fragrant and not greasy.

6. Put oil in the pot, stir fry Artemisia annua in the pot, add appropriate amount of salt, pour the fried bacon and dried bean curd together, stir fry chives, and finally add peanuts and turn off the heat.

7. Soak the glutinous rice for two hours in advance, and soak the glutinous rice slightly. Boil a pot of boiling water, blanch the glutinous rice in the pot, then take it out and blanch the glutinous rice slightly. Mix these two kinds of rice evenly.

8. Find a large-capacity one and mix the fried vegetables with the cooked rice.

9. Put a cloth or oil paper on the steamer and cover the evenly stirred ingredients. After the fire starts, the fire is medium for about 35 minutes until it is mature.

10. Steamed and served in a bowl.