1. Put half a bowl of water into a small stainless steel pot and boil 3 tablespoons of sugar. Use a little glutinous rice flour and a small amount of water to make a dozen glutinous rice balls and put them into the boiled sugar water. Wait until the glutinous rice balls float to the surface and close. Fire standby.

2. Soak the radish for a while and cut into cubes.

3. Cut the pork belly into cubes and set aside.

4. Clap two cloves of garlic and chop some green onions for later use.

5. Heat a pot and add a little peanut oil. Add the garlic when the oil is hot, then put the pork belly into the pot and stir-fry for a while. Add an appropriate amount of salt (don’t put too much, because the dried radish is a bit salty), and serve it on a plate. Remove pork and set aside.

6. Add some oil to the pan for stir-frying pork, add dried radish and stir-fry. No need to add any flavor. Add the fried pork and dried radish and stir-fry evenly. Add chopped green onion to scoop up and the filling is complete.

7. Knead the dough: Use a larger container or chopping board to pour glutinous rice flour into it (reserve a little powder for hand flour to prevent sticking), make a nest in the middle, pour the glutinous rice balls and a small amount of sugar water into the nest (Do not pour the sugar water all at once, add it gradually according to the amount of flour.) Use your hands to cover the glutinous rice balls with flour, knead the dough until smooth, add a small amount of sugar, roll it into a round shape and press it flat, and use the technique of making buns to knead it into a three-dimensional U shape. Put the stuffing in, close the mouth downward, and place the prepared leaf stickers on the washed and oiled jackfruit leaves.

8. Arrange the leaf stickers and place them on the steamer, leaving some space between each one to prevent the leaf stickers from being connected when steamed. Steam the leaves in a pot with cold water for about 15 minutes over high heat. You can remove the lid of the pot and steam it. Regardless of whether it is steamed or not, the cooked leaves will be more transparent.

9. When steamed and hot, pick up the leaf stickers one by one and release them. Otherwise, it will be difficult to separate when cooled and the skin will break.