Fengxin Aimi Fruit
Handmade, wash and drain the mugwort, wash and drain the water fern. Sauté until water evaporates. Prepare buckwheat (), sausage, and bamboo shoots (), cut into dicing after boiling until soft. Also, mince ginger, dried chili peppers. Heat oil in a pan, add sausage, stir-fry until it releases oil, then add bamboo shoots, water fern, ginger, dried chili peppers, and chicken powder (). Add a little rice wine. Finally, add buckwheat. Stir-fry until combined, then remove from heat. Bring water to a boil, add mugwort, and cook for about 15 minutes. Remove the softened mugwort, drain, and pour into the flour with rice flour and wheat flour. Mix thoroughly, then knead into a dough ball. Take a portion of the dough, roll it out to a thickness suitable for the desired thinness, place the filling on it, and pinch the sides of the dough to seal it. Bring water to a boil, place the dough in a steamer basket, and steam for 15 minutes to serve.
