Ingredients: 6 kg of glutinous rice, appropriate amount of brown sugar, appropriate amount of white sugar, appropriate amount of rice 1.5 kg, and appropriate amount of galangal leaves.

Ba Huang's practice:?

1, soak glutinous rice 12 hours and then drain.

2. Soak the rice for 12 hours and beat it into rice slurry. When there is too much water when beating rice pulp, you can let it stand and scoop out some water. It is best to dry.

3. Steamed glutinous rice.

4. Pour the rice slurry into a basin that is easy to stir, pour the steamed glutinous rice while it is hot, add white sugar and brown sugar and stir well.

5. Cool the evenly stirred glutinous rice for 12 hours.

6, good Jiang Ye after washing in boiling water, the lighter green is burnt.

7. Cut a piece of Ba Huang and wrap it.

8. Wrap it up.

9. Tie it up and steam it for an hour, or 40 to 50 minutes. The key is steaming.

10, ok, let's eat. It's delicious, not worse than those sold outside, and it feels stronger.