【 Materials 】 Fine corn flour, baking soda, carrots, celery leaves, fat pork, green onions and vegetable oil.

[Practice] Celery, take off celery leaves, wash celery leaves, scald them slightly with boiling water, immediately take them out and put them in cold water, squeeze them dry and knead them into balls, then cut them into several knives, peel carrots, cut them into filaments and blanch them, then squeeze them dry, cut fat pork or pork belly into cubes, add a little cooking oil to the pot and add fat cubes.

2. Slowly stir-fry into oil residue, let it cool for later use, and cut the green onions into fine powder for later use. Put corn flour into a pot, add baking soda, celery leaves, shredded carrots and chopped green onion, add oil residue and mix well, then add proper amount of cooking oil. Remember never to add lard, your mouth will be covered!

3. Mix the ingredients well. After the raw materials are mixed evenly, warm water is added. Water must be added slowly to form a dough with moderate hardness. It must not be too soft, otherwise it will not be shaped. When adding water, grab the corn flour with your hands and knead it into a ball. Stop adding water when you find the right hardness. Cover and wake up for 20 to 30 minutes.

4. Dip some cold water before kneading steamed bread to avoid sticking your hands when kneading dough. First, knead the dough into dough, and knead it into steamed bread with the palm of one hand and the fingers of the other. Fingers push the bottom of steamed bread out of a small nest.

5. Put cold water in the pot, spread a wet cage cloth soaked in water and dried on the grate, put the prepared corn and corn heads on it, and boil and steam for 20 minutes. Corn dishes are out of the pot!