1. Preparation. Clean the fresh meat the night before, marinate it with soy sauce and cooking wine, a little white pepper and a little oil consumption, and keep it in the refrigerator. I don't like pork belly, it's too oily and greasy! I have always used plum head meat, that is, shoulder blade meat, and the fat and thin ones are just right.

The longest curing time of this meat is three days. That is to say, the limit is that you can prepare three days in advance and taste it. The taste and taste of zongzi made on the same day are much worse.

3. Then, 2 kilograms of glutinous rice was washed and soaked in clear water the night before. The dumplings made by soaking glutinous rice overnight will not be too tight, which is also the taste I want. If you really want strong dumplings, shorten the soaking time, not less than 6 hours.

4. On the day of making, dry the glutinous rice, usually with a hollow container 1 hour. The seasoning formula of 2kg glutinous rice is: 1+2+3, one tablespoon tablespoon salt +2 tablespoons soy sauce +3 tablespoons vegetable oil. Use soy sauce here, never use soy sauce. Because soy sauce is more colored, not so salty and sweet, this weight is just right with salt.

5. Refueling makes glutinous rice not stick to palm leaves, and also makes up for the lack of fat and oil in scapular meat. Mix the glutinous rice and seasoning well, and the delicious zongzi is basically waving to you ~ ~

6. Generally, if you buy dry palm leaves, it is the best way to keep the fragrance of palm leaves clean after soaking in cold water overnight. When there is no big container and no time, boil the water in the cauldron, put the dried palm leaves down and boil the water 1 minute to 2 minutes to rinse. This graphic demonstration is a method for boiling water.

7. Then there is the Eight Immortals crossing the sea to make zongzi ~ ~ I only know this most common small corner. After wrapping, whether you use an ordinary pot or a pressure cooker, you should not water the zongzi. When I took the photo, the light was not right. I picked up some pots, so I saw that there was not enough water. In fact, there should be no corner of Zongzi sticking out of the water.

8. Cooking time. After the pressure cooker is started, keep spraying air for 30 to 40 minutes on medium heat, then turn off the heat and stew until it is completely cool. After boiling water in an ordinary pot, turn to low heat and keep the water boiling for 2.5 to 3 hours.