Steamed Hokkien Sow Pig

Overview

Southern Fujian snacks, a must-make during festivals in the past

Fry the peanuts and black sesame seeds until they are cooked, then use a food processor to dry grind them into a filling, add sugar and stir (add sugar according to personal taste)
Pour the glutinous rice flour and flour together and stir evenly, add tomato juice (sweet potato mashed, potato mashed, pumpkin mashed can be used) to open the noodles
Just don’t stick it, just crush it into small pieces
Press it down like a bun
Put the stuffing, you can put whatever stuffing you like
After you put it and knead it like this, it is the sow pig (note it must be like sitting down)
Wash the guava leaves and dry them in the sun. Place the wrapped piglets on the guava leaves and steam them in a steamer. After the water boils, steam them for 20 minutes
After steaming, let it cool for 10 minutes, take off the guava leaves and then eat. It doesn’t get burned and is delicious and the skin is Q