1, the preparation of the main ingredients: mugwort 150g, mint leaves 20g, 180g of water-ground glutinous rice flour, 120g of sticky rice flour, 75g of Chenggong powder

2, auxiliary ingredients: homemade bean paste filling 440g, the right amount of oil, 195g of water

3, wash the mugwort leaves. Put the leaves in a pot of water to cook for about 1 minute, fish out and put in cool water to cool.

4, the mint to pick the young leaves.

5, the blanched mugwort leaves and mint leaves in the cooking machine, add the right amount of water into the puree.

6, the pot of water to boil will be clarified powder into, dial into the flocculent.

7, all the powder put together and mix well put the mugwort mint juice.

8, and into a smooth dough to wake up for 20 minutes.

9: Divide the dough into 30g portions and the bean paste filling into 20g portions.

10: Pinch one dough ball with water and put one bean paste filling on it.

11: With the help of the tiger's mouth to the top, close the mouth and pinch tightly, round.

12: Dab a little olive oil on the surface of the dough to prevent it from drying out.

13, the pot of boiling water on the cage drawer mat dumpling leaves put on the dough.

14, steam over high heat for 9 minutes until cooked.