1

Filling practice: will it be red? Cut the fish head into fine powder, stir-fry it with a little oil until it turns golden. Add the meat and other ingredients, and add the seasonings into the pot in turn and stir-fry until dry. Take it out of the pot and adjust the filling according to the dry and salty degree of shredded radish or your favorite taste.

2

Skin method: wash the rat hair several times and cook it in boiling water for 5 minutes. Take out the supercooled water and wring out the water. Chopped, put into a blender, and add 250 grams of water and fine sugar to the formula to make it delicate for use.

three

Mix the two powders, take out 40 grams, add the remaining 32-35 grams of water, knead into balls, divide them into small balls, flatten them, boil them in boiling water, and drain the water for later use.

four

Put all the grass juice and mashed potatoes into the flour and mix them into a soft dough. You can keep a little grass juice. If it is not soft enough, you can rub it with some water. Rub your hands with some oil to moisten the dough, and then divide it into 10 pieces, each of which is about 75-77g.

five

Put the separated skin on your hand and make a big piece, and put it into three tablespoons of stuffing. Skin will burn your hands, so you should soak your hands in water and wrap them. Rub the skin into a smooth rectangle and put it on zongzi leaves or baking paper. Then pinch out the prominent lines and brush them with sesame oil. Wash and brush the leaves first, and it is better to hold them when steaming.

six

After the water boils, steam it for 20 minutes until the color of the shell darkens, then take it out of the oven and eat it.

seven

accomplish