Preparation materials: 200g of glutinous rice flour, about 180g of water, 50g of raw piquant fruit kernels, 70g of brown sugar, 25g of lard, 2g of salt

Steps to prepare:

1, prepare peeled piquant fruits, the piquant fruits in the oven, 170 degrees, upper and lower heat, bake for 7 minutes

2, the first to do the filling, the preparation of the materials, the lard is to refine their own lard, use corn oil or peanut oil instead

3, chopped brown sugar into the mixer, add the piquant fruits kernels, and add the piquant fruits kernels. The lard is refined, do not eat lard with corn oil or peanut oil instead

3, the brown sugar chopped, poured into the cooking machine, add the bergamot kernels, together with the broken, and then poured into the melted lard and stirred well

4, glutinous rice flour add water and kneaded into non-sticky dough, covered with plastic wrap and rested for 10 minutes

5, a small piece of dough, kneaded and pressed, wrapped in the appropriate amount of bergamot brown sugar filling

5, the dough, kneaded and pressed, and wrapped into the appropriate amount of bergamot brown sugar filling

5, the dough, kneaded and pressed, and wrapped into the appropriate amount of bergamot Sugar filling

6, wrapped up the mouth round, all wrapped up

7, the pot of water, water boiling under the dumplings to cook until the dumplings float up, and then continue to cook for a while, it can be

8, served can be eaten