Main ingredients: glutinous rice and indica rice. Accessories: wheat flour, sugar, sesame seeds and glutinous rice balls. Wash glutinous rice and indica rice together and soak them in clear water for two days (the soaking time can be shorter in summer and longer in winter). Drink water two or three times a day to avoid getting sour. Before grinding, wash with clear water until the water color is clear, and then grind the soaked rice into fine powder slurry with a stone mill. Then put the slurry into a cloth bag and hang it dry, which is the slurry powder. Stuffing: Wash black sesame seeds, remove impurities and empty shells, stir-fry with low fire, press into coarse powder, add flour and sugar, mix well, add cooked lard, rub well, put it on a chopping board, flatten it with a roller, and cut it into cubes of 1.2 cm 100, which is the stuffing. Filling molding: add a proper amount of water to the pulp powder and knead it evenly, which is the skin blank. Divide 50 grams of flour into skin blanks, wrap them with stuffing, pinch and seal them, and knead them into circles. Boil: Boil the dumplings with boiling water. When they float, add cold water immediately to keep the water boiling without stirring. Boil the dumplings until they are boiled twice, and then they are hot.