main ingredients: 2 people

2g of Folium Artemisiae Argyi, 1g of glutinous rice flour, 25g of flour

Accessories: half a bowl of potherb mustard, 1/2 winter bamboo shoots, 1 piece of bacon, 3 pieces of dried bean curd, 2g of baking soda

seasoning

1/2 teaspoon of compound seasoning, and Chili oil. Dice the fat after soaking the bacon separately, dice the dried bean curd, dice the winter bamboo shoots after peeling and slicing, blanching

Step 2

Heat the wok oil, add the fat bacon and stir-fry the oil, then add the remaining diced meat, stir-fry and discolor

Step 3

Add the cabbage and stir-fry the acid. Add oyster sauce

Step 6

Add white sugar to neutralize the salty taste, stir-fry the stuffing evenly, and let it cool for later use

Step 7

Wash the wormwood in a boiling pot for 1 minute, take it out and rinse it with cold water

Step 8

Squeeze out the bitter juice of wormwood, tear the wormwood balls root by root, and add the soup. Continue to simmer until the wormwood becomes soft paste

Step 1

Take out the wormwood paste and put it into the flour (the soup continues to simmer in the pot). While it is hot, mix the wormwood paste with the flour evenly

Step 11

Knead it into dough, sprinkle glutinous rice flour on the dough

Step 12

Add the hot wormwood juice bit by bit. Pull a small piece of dough from the big dough

Step 13

Knead it into a small ball, flatten it, roll it into skin, put in the fried stuffing

Step 14

and fold it in half. You can knead the mugwort

The clear fruit wrapped in Step 15

like wrapping jiaozi, spread the zongzi leaves in a steamer and put the clear fruit on it. After the water in the steamer is boiled, put it into the steamer

Step 16

and then turn to low heat and steam for 15 minutes.