Cooking Steps

1. 

   Step1:Select the tender branches and leaves of the fresh wormwood. Soak them to remove impurities. Wash the

2. 

   Step2:Add water (extra) to the pot, boil it, and then put baking soda in it. Then put in the wormwood leaf and blanch it. When the wormwood leaf changes color, take it out immediately. Wash it in cold water to keep the green color. Spare

3. 

   Step3:Prepare the stuffing for fresh meat and asparagus - remove the shell of the asparagus, cut into small pieces and blanch them with fire. Wash other materials. Cut into small piece

4. 

   Step4:Add salad oil in the pot, fry fat meat, add minced garlic and red pepper, stir fry until fragrant, then add minced meat, diced bamboo shoots, dried and stir fried. Add salt, raw soy sauce and old soy sauce for seasoning. Finally, add garlic leaves, stir fry them well, and put them in a cool place

5. 

   Step5:Prepare taro filling - Peel taro and cut into small pieces. Put into co745s steam oven. Steam for about 20 minutes

6. 

   Step6:Put the steamed taro into the blender. Add in the sugar and butter. Beat into a fine taro paste. Pour into the non stick pot

7. 

   Step7:Use a hard scraper to stir fry continuously. Stir the taro paste until it can be divided into small groups

8. 

   Step8:Prepare red bean stuffing - wash the red bean and soak it in water overnight (if the room temperature is high, refrigerate it). Then use the pressure cooker (the added water is higher than the red bean) to press it to the state of completely soft and wax

9. 

   Step9:Add sugar, maltose and peanut oil into the non stick pot. Pour the cooked red beans into the pot. Stir with a hard spatula and stir continuously. Stir until the red beans are not stick to the bottom of the pot. You can easily squeeze out the small balls with your hands. The red bean stuffing retains a few particles. It's very delicious

10. 

    Step10:Prepare the moxa leaf dough - wring the blanched moxa leaf dry. Cut into sections and put them into the blender. Add hot water to make a fine moxa leaf past

11. 

    Step11:Put the glutinous rice flour and glutinous rice flour into a bowl. Pour in the wormwood mud with temperature. Mix with chopsticks into floccules, and then knead it into a uniform dough. Cover it for standby

12. 

    Step12:Put the orange powder into another bowl. Pour in the boiling water. Stir it with chopsticks. Finally, knead it with gloved hands until it is completely integrated without dry powder

13. 

    Step13:Add the Chengfen dough to the Aiye dough, and then add lard. Knead together to a completely uniform state. Cover and relax for 30 minutes

14. 

    Step14:Use the relaxation time to divide the filling - divide the cooled bean paste and taro paste into 30g each. Knead and cover for standb

15. 

    Step15:Baoqingtuan - Take 60g of moxa leaf dough and knead it in the middl

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