Cooking Steps

1. 

   Step1:Prepare ingredients. Mix minced onion, cooking wine, soy sauce, chicken powder and sesame oil with pork stuffing and marinate for 20 minutes. Wash the mushrooms and carrots and cut them into small pieces. Put some vegetable oil in the pot and heat them. Stir fry the minced meat until it turns whit

2. 

   Step2:Add diced mushrooms and carrots. Add some salt to taste. Stir fry until carrots and mushrooms are soft and serve. Mix the orange powder and cassava powder. Add boiling water and stir well.

3. 

   Step3:Knead into a ball. Add lard. Continue to knead into smooth and delicate dough. Knead dough into two pieces. Add a little amount of essential oil or green pigment into one portion. Knead into a green dough.

4. 

   Step4:Roll the green dough into a rectangle. Roll the long strips of the white dough onto the green dough. Wrap the white dough around the green dough. Pinch the edges tightly. Then roll them into thin strips. Divide them into 8 dosage forms of the same size.

5. 

   Step5:Take a dose, roll it with a rolling pin to make a thick and even face, fill in the filling, and shape the face into a pentagram.

6. 

   Step6:Start from one corner of the pentagram. Slowly pinch it up from the bottom to make the leaves bigger. Then close it up with the edge to form a petal shape. Make the remaining leaves in turn. Use the tiger's mouth to slightly grip the bottom of the five leaves. Use the scraper to print the veins on the leaves.

7. 

   Step7:Put the cabbage embryo into the steamer. Put carrot slices on the bottom to prevent sticking. Steam for 6 minutes after boiling.