The preparation method is as follows:

Required materials: 500 grams of glutinous rice flour

An appropriate amount of minced ginger

An appropriate amount of cooked lard or cooking oil< /p>

An appropriate amount of Artemisia annua seedlings

An appropriate amount of salt

An appropriate amount of purified water

Preparation steps:

1. Combine the glutinous rice with Add the flour into a bowl, pour in an appropriate amount of warm water, knead into a dough and let it rest for 15 minutes.

2. Wash the wormwood and cut into fine pieces, and set aside the minced ginger.

3. Heat the cooked lard or cooking oil to about 60°C, add minced ginger and chopped wormwood and stir-fry until fragrant, add an appropriate amount of salt to taste, then add some purified water and boil for later use.

4. Roll the kneaded dough into a small ball, flatten it slightly, take a small spoon to make a small opening, add the wormwood filling, adjust it into an olive shape and pinch it tightly to completely seal the filling.

5. Put the prepared mugwort cake into a pot of boiling water. After the water boils, turn down the heat and let the mugwort cake cook slowly and take it out. You can sprinkle it with sesame seeds and top it with cooked wormwood topping to make it full of aroma.

Warm Tips:

1. The kneaded glutinous rice dough must be left for 15 minutes to allow the glutinous rice flour to better absorb water before kneading.

2. The seal must be pinched tightly to prevent the filling from leaking out during cooking.

3. After the water boils, turn to low heat and cook. The water should not be too much. The mugwort cakes will float in the pot. When the mugwort cakes float up, you can take them out.