The meat inside the rice dumplings must be raw. The meat stuffing inside the rice dumplings has been boiled at high temperature for more than an hour or two, and it will definitely be cooked until tender. If you cook the meat before wrapping it, you will destroy the nutrients in the meat.

If you use pork, you must use pork belly, because the rice dumplings made with pork belly are the most delicious. When cooking, the fat of the pork belly will penetrate into the rice and fuse with the mung beans. Together they become delicious rice dumplings. ?Some places put ham, chicken or beef in it. This depends on personal preference.

Extended information

Precautions for making meat rice dumplings:

Meat rice dumplings have long become the protagonist of the "Zongzi tribe", but its drawback is the saturated fat content high. If you can switch to lean meat, or even replace it with chicken or seafood, you can achieve less oil and lower calories. In this way, you can eat healthily without worrying about gaining weight. It can be said that it kills two birds with one stone.

When making rice dumplings, it is best to use ingredients that meet the "three less and one more" (less oil, less salt, less sugar, more fiber), with less seasoning, or try to replace pork belly or konjac with leg meat or konjac. Use "chestnut" instead of egg yolk, add carrots to match the color, and increase the fiber of the rice dumplings, or mix glutinous rice with "grain rice" to increase the fiber of the rice dumplings