Materials for making water-milled glutinous rice balls: main ingredients: fresh water-milled flour 1500g, sand stuffing 1000g (fresh meat only needs 750g).

The practice of water milling dumplings: 1. Grind 250g of clean water, knead it into dough with proper amount of water, pat it into a cake shape, put it in a pot when the water boils, cook it until it is cooked, take it out and soak it in cold water. Then put1250g of water mill powder into my wife's jar and rub it with both hands. At the same time, put the cooked clams fished out of the water into the broken powder particles, knead them into powder balls, and cover them with wet cloth for later use.

2. According to the baking time of 20 slices per 500g, knead the agent into a pot, add the sand stuffing, and then gradually close the edges to serve the salty soup.

3. After the water boils, put jiaozi into the pot and push it along the edge with a spoon. When jiaozi comes to the surface, add a little cold water and cook for 7-8 minutes. When jiaozi's skin looks black as jade and shiny, it is ripe.