Practice is as follows:

1. Wash the flowers, cut off the head of the flowers and the mouth of the flowers, and then tear up the upper layer of the film, and then cut into small cubes.

2. Then, put the diced flower branch of method 1 into the juicer and puree it, then remove it from the juicer, mix it with all the flavoring ingredients, and then wrestle it a few times to the point of gluten, that is, the flower branch syrup.

3. Take the head and mouth of the flowers cut off in recipe 1, cut them into small cubes, put them on a clean cloth and gently press them to remove excess water, then put them into the flower stick pulp in recipe 4 and mix well.

4. Add the white oil in Method 3 and mix well, and then press the mixture several times.

5. Knead the mixture into a ball with your hand and put it into a pot of boiling water to cook.