1. Prepare fresh Qingming grass, pick the tender part of the shoots, wash it thoroughly and control the water. Pressure cooker to press the ching-ming grass for 20 minutes.

2. Pressurized Qingmingcao will become minced when touched. Fish it out and put it into the glutinous rice flour and knead it into dough.

3. When kneading the dough, it will be loose at first. Just add the water from the pressurized Qingmingcao in the pressure cooker earlier during the kneading process. Keep adding water and keep kneading.

4, until kneaded into such a smooth drop dough. However, the longer the kneading, strong, kneading out of the noodles to eat the texture of the better. This took about half an hour.

5. Knead the dough and divide it into appropriate sized portions.

6. Knead the dough into rounds, using both hands at the same time.

7: Shape the dough into triangles or dumplings.

8. Put a steaming cloth on the steamer compartment, and then put in the raw embryo of Ching Ming Po Po; don't put it too close to the steamer, as it will stick to the steamer after it is cooked and affect the beauty.

9, the water in the steamer pot to boil, into the steam compartment. Steam on high heat for 12 minutes, open the lid; close the lid and steam for another 3 minutes.