2. Wash the peeled pork belly, cut it into small pieces, mix it with soy sauce, salt, pepper powder, cooking wine, sugar, chicken essence and spiced powder, stir well, put it in the refrigerator and marinate it overnight.
3. After the glutinous rice is washed, soak it in clear water for 4 hours, stir it evenly with 35g soy sauce and 12g vegetable oil, cover it with plastic wrap, and swell it for 2 hours.
4. Soak the leaves for half a day in advance; Put water in the boiling pot, add a proper amount of salt, and after boiling, put the zongzi leaves in the pot and boil for 5 minutes, then turn off the fire, and then put them under running water for repeated washing.
5. Take two leaves of zongzi and stack them together.
6. The stacked leaves are rolled from the middle of the leaves to the body and rolled into a funnel shape.
7. Fill a small amount of glutinous rice into the funnel and compact it; Add a piece of marinated pork belly.
8. Fill in a layer of glutinous rice, a layer of pork belly and a layer of glutinous rice in turn.
9. pinch the dumplings.
10, turn the leaves over to cover them and press them tightly.
1 1, just tie the zongzi with cotton thread, put the wrapped zongzi into the pressure cooker, pour the clear water equal to the zongzi, and cook for 40 minutes after steaming.