Cooking Steps

1. 

   Step1:Wash 2 shoots (about 150g) and remove the shell. Remove the old shoots and cut them in half. Blanch 80g bacon for use. *Bacon is sold in the south. If you want to make it yourself - put salt in the pot. Stir fry it over medium and small heat to make the flavor. You can add a little pepper according to your preference. The salt color is a little yellow. Spread the whole meat and knead it for 510 minutes. Sprinkle salt evenly on both sides of the meat. Put it in a basin. Press on heavy objects (such as several washed stones). Marinate for four or five days. Turn over the body the next day. Four or five days later, the pickled water will be poured out. It will be hung in the low temperature and shady place. It will be dried for four or five days.

2. 

   Step2:Put the boiled bacon and asparagus, 20g ham slices, 15g cooking wine, 2 shallots and 4 pieces of ginger into the pot. Pour 900g water into the pot. Bring to a boil over high heat and simmer for 60 minutes. Discard the onion and ginger. Remove the bacon, ham and bamboo shoots for standby. Use the high Soup for standby.

3. 

   Step3:After cooling, the bacon, ham and asparagus are all cut into small cubes. 200g streaky pork is cut into pieces.

4. 

   Step4:Hot pot. Pour 2 tablespoons of vegetable oil. Pour in diced streaky pork, diced bamboo shoots, diced bacon and diced ham. Stir fry until streaky pork is gray white. Add 100g high soup. Stew for 35 minutes. Finally add proper amount of water starch (water and starch 1-1) to thicken. Remove. Let cool.

5. 

   Step5:Take out the marinated fresh stuffing and knead it into a ball of about 25g. Cover it with plastic film and refrigerate it. The bean paste filling will not be taught this time. You can buy it directly in the supermarket and rub it into a ball of about 25g. *Marinate the stuffing for 2 weeks.

6. 

   Step6:Start the pot. Pour in some water to boil. Put in a pinch of edible alkali and the washed 150g Wormwood Leaves. When it turns dark green, take it out. Put it in ice water. Squeeze out the water for use.

7. 

   Step7:Drain the wormwood. Put it into the blender. Add 275g water. Break it and filter out the wormwood juice.

8. 

   Step8:Put 25g of clear noodles and 7g of lard into a bowl. Pour 65g of boiling water into the bowl. Quickly mix with chopsticks until translucent and grainless.

9. 

   Step9:In another container, pour 300g of glutinous rice flour, 30g of sugar and 250g-275g of wormwood juice into the container and mix well. Finally, add the dough in step 3. Rub until the glutinous rice and the dough are completely integrated. The color is light green. It will get darker after steamin

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