Raw materials: 800ml whole milk, 300 grams of wine, 100 grams of red bean paste Seasoning: 2 tablespoons of sugar Practice:

1: wine poured into a ceramic bowl lined with gauze, as much as possible to squeeze out the juice of the wine, 200 grams of standby; 2: Milk poured into a pot, low heat heating to the surroundings of the fine bubbles; 3: Pour in 2 tablespoons of sugar, stirring, the wine wine wine juice is all pour into the milk continue stirring heating; 4: Slowly the milk will turn from liquid to cotton-wool, continue stirring to heat until the bottom is a slight bubbles; 3: Pour in the sugar, stirring, wine juice all the way into the Milk continue to stir and heat; 4: slowly the milk will be liquid into cotton wool, continue to stir and heat, the bottom layer is slightly green, translucent whey, this time you can turn off the fire; 5: the surface layer of cotton wool-like milk fish out and pour it on the cloth filter; 6: after 5 minutes, the gauze will be lifted and clenched with your hands as much as possible to squeeze out the whey, and put the doughy milk with the hands of the hand to grasp and knead a few moments so that it is more delicate; Methods/Steps

1

Mix glutinous rice flour and clarified flour, add sugar, lard and water and mix until sugar dissolves.

2

Mix in the edge of the mixture and roll into a dough.

3

Roll the powdered dough into long strips.

4

Split the dough into smaller pieces of 30 grams each.

5

Roll the bean paste filling into long strips as well and divide into 15 grams sizes each.

6

Press the dough thinly and wrap the bean paste filling into it, tightening the opening.

7

Steam the buns in a steamer, then fry them until golden brown and garnish with cheese slices.