Materials: glutinous rice 1200g, pork (fat and thin) 1200g.

Seasoning: salt 10g, soy sauce 80g, monosodium glutamate 4g, sugar 6g, liquor 10g.

Characteristics of Suzhou fresh meat zongzi;

This kind of zongzi is neat in appearance, waxy but not rotten, fat but not greasy, and tender and fragrant in meat.

Teach you how to make Suzhou fresh meat jiaozi and Suzhou fresh meat jiaozi.

1. Put the glutinous rice into a basket, wash it and let it stand in water for 15 minutes, drain the water, then pour the rice into a wooden basin, add sugar, salt and a little red soy sauce in turn, and stir well.

2. Wash 400 grams of zongzi leaves, put them in a pot, boil them in water, and drain them.

3. Wash the pork, cut it into thin pieces according to the horizontal line, put it in the pot, add the white wine, monosodium glutamate, the remaining red soy sauce and refined salt, and stir until it bubbles.

4. Take three leaves of Zongzi with opposite hair surfaces, first put 1/3 glutinous rice, add fat meat and lean meat pieces, then put 2/3 glutinous rice to wrap it into triangular Zongzi, and tie it tightly with wet Malan (or yarn) to get Zongzi.

5. Put the wrapped zongzi into the pot, add water and cook it for about 2 hours with high fire, then simmer it for about 3 hours with low fire, and you can eat it.