Ingredients preparation: mugwort leaves and bean paste.

1. Wash Folium Artemisiae Argyi, preferably several times to avoid dirt such as mud. After washing, add water to the pot and bring it to a boil. Don't worry, put a spoonful of baking soda in the wormwood leaves, and then pour the wormwood leaves into the blanching water. This can remove the astringency of mugwort leaves, make mugwort leaves soften quickly and make greener green balls. This is a trick that we should remember.

2. It has been cooked for about three minutes, and the wormwood leaves can be easily crushed and fished out, fished out and put into a cooking machine, and mashed. If there is no cooking machine at home, we can also knead the wormwood leaves into dough, because the wormwood leaves have been boiled soft, so it is easy to operate, but using a cooking machine is more labor-saving and more delicate. If you like to use only mugwort juice, filter it and make it according to your own preferences.

3. After kneading, put the dough flat in a steamer and steam it in cold water for a while. The thinner the dough, the better, so that the steaming time is shorter. Take it out after steaming, put a little oil on the chopping board, put on disposable gloves and knead it into dough. The more times you knead, the better the taste and the feeling of gluten.

4. Divide the bean paste prepared in advance into small doses of 25g, and round the bean paste for later use.

4. Knead into a small dough, flatten a dough, add a proper amount of stuffing, and then knead it, so that the green ball is ready, and the skin and stuffing are cooked and can be eaten directly.