Pig's cabbage bun

Wash the pigweed leaves one by one, and be careful not to tear them!

Wash the glutinous rice clean and add an appropriate amount of water, add half a spoon, and some peanut oil.

Peel the outer shell of the wheat beans, wash them clean, and set aside.

Cut the cured meat into strips, then cut into small cubes and set aside.

Cut the Chinese sausage into strips, then cut into small dice and set aside.

Heat the wok and add peanut oil, then add ginger slices and stir-fry until fragrant with diced cured pork and diced Chinese sausage.

Fry diced cured meat and diced Chinese sausage until dry, then add wheat beans.

Add oyster sauce, soy sauce, salt, and sugar, stir-fry until fragrant and cooked.

Put all the fried ingredients with the cooked glutinous rice together and mix them to taste; adjust if the flavor is right.

Cut the extra stalks of the vegetables from the pork dish into strips and place them at the bottom of the pot.

Pick up the washed pork and vegetables and add them to the seasoning. One pack in the tail, two packs on the left and right sides, and invert at the bottom of the pot.

Wrap each one slowly and place it in the pot.

Add an appropriate amount of water, soak for half the time, then cover the pot and simmer for 15 minutes.

Once the water is almost gone from simmering, you can take it off the heat and enjoy it!