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Wash the fresh mugwort clean.

Pour an appropriate amount of water into the pot and bring it to a boil, then add an appropriate amount of baking soda.

Blanch the mugwort briefly, and after it softens, remove it and rinse it in cold water.

Blanched mugwort is put into a blender with a small amount of water and blended into a paste.

Put it into the powder.

Knead into a dough, then add 20 grams of lard and continue kneading until evenly mixed.

Then pinch the small portions and steam them until cooked.

Cut the pork leg into cubes, and render the fat from the fatty parts first.

Add the diced lean meat and stir-fry until it changes color.

Add an appropriate amount of light soy sauce, salt, oyster sauce, and cooking wine, and mix evenly.

Add dried tofu, ginger shoots, and dried chili peppers and stir-fry.

After marinating, add the pickled vegetables and the cooked bamboo shoot cubes.

Adjust the seasoning according to taste, and after turning off the heat, add the jiaotou leaves.

The steamed mugwort dough has a darker color, and it should be turned out once it cools slightly.

Knead into a ball.

Roll into strips.

Cut an appropriate amount of dough and roll it into a round piece.

Place an appropriate amount of filling.

Closing.

Pinch out the lace again.