Pickled Chinese cabbage Stuffing Sticky Mouse

1. Finished product drawings.

2. Preparation method: 200g glutinous rice flour, 50g corn flour, scald with proper amount of boiling water, mix evenly, mix with dough, and relax for a while.

3. Mix an appropriate amount of pickled Chinese cabbage stuffing with salt, sesame oil, lard, thirteen spices, soy sauce, soy sauce, green onion, ginger and coriander.

4. Take 100g of dough and press it onto the round shape with your hand. Wrap it with an appropriate amount of filling, squeeze it out and put it away, then form a rugby ball shape.

5. Lay the vegetable leaves on the bottom to prevent sticking, and steam over high heat for 15 minutes.

6. Steam and take out the pot.

7. The skin is thin and the filling is large, soft and glutinous, delicious, appetizing, and the pickled Chinese cabbage filling is sticky and best to eat.

8. Finished product drawings.