1. Put glutinous rice flour, rice flour and mugwort powder into a basin.

2. Heat water and form into dough.

3. Prepare the filling ingredients and blanch the shepherd’s purse in advance and set aside.

4. Chop the dried tofu and shepherd's purse separately and put them into a basin, then add the red pickles.

5. Cut the bacon into cubes and stir-fry until fragrant.

6. Pour the diced bacon into the stuffing basin.

7. Add salt, chicken essence and sesame oil and mix well.

8. Divide the mixed dough into small doughs of about 55 grams.

9. Take one portion and press it into a flat roll and add the filling.

10. Round and seal tightly, then knead slightly into a round shape.

11. The steamer basket of the steamer should be covered with a lotus leaf or reed, and put in the Qingming Baba.

12. Pour boiling water into a pot and steam over high heat for 25 minutes.

13. After steaming, take it out and brush some cooking oil on the surface before eating