2, rice: wash rice quickly, try not to let rice eat water. Dry the rice with radish and leave it for a while (rice will eat a little water). Add soy sauce and salt (slightly more soy sauce).
3. Meat: remove the skin, separate the fat and lean meat, and cut into pieces about 3 to 4cm square, and the ratio of the number of fat and lean meat pieces is appropriate at1:2. Pour cooking wine, soy sauce, salt and a little sugar into the meat, chicken essence. More wine is delicious, less soy sauce. Rub it with your hands until the meat is foaming, indicating that the taste has been completely eaten into the meat.
4, a big pot, must be deep enough. Put the zongzi into it, add water, and the water will not be boiled over the fire of zongzi for 3 hours, and then it will be about the same with medium fire 1 hour. No matter how big the zongzi is, it will take 2 ~ 3 hours to ignite. Never cease fire in the middle of cooking zongzi, but keep the water boiling.
Steps for making meat zongzi 1. Cut pork into 5cm strips and soak them in soy sauce, rice wine and monosodium glutamate overnight. 2. Mix glutinous rice with salt in the sauce soaked with meat, and leave it for 10 minutes before mixing it evenly. 3. Fold the two leaves of zongzi into a right-angled spoon shape from the leaf pedicle14, and take about 2 spoons. Fold the rest of the rice leaves from the rice powder, and fold the corners on both sides at the fold.
4. The body of the rice dumpling is completely held by the hands holding the leaves, and the leaf cover part is pinched off by the middle hand; Wrap the broken leaves tightly with a straw rope, and then wrap the whole zongzi body. 5. Put all the zongzi in a large pot, put it in cold water and boil it with strong fire, then continue cooking for 4 hours with medium and small fire, and simmer for 1 hour.