Tools and materials: scales, pots, kitchen knives, chopping boards, ovens, zongye, pressure cookers, pots, chopsticks, plates, streaky pork, cooking wine, chicken essence, salt, white sugar, soy sauce, glutinous rice, salt, white sugar, chicken essence, salted duck eggs, white wine and rope.

1, prepare two Jin and a half Jin of pork belly, clean it, cut it into pieces, add 20g of cooking wine, 5g of chicken essence, 20g of salt, 20g of white sugar, 50g of soy sauce,15g of soy sauce, stir it evenly, and marinate it for one night, so that the meat slices can be deodorized.

2. Prepare 5 kg of glutinous rice, soak the glutinous rice for 3 hours in advance, control the moisture, then add 40 g of salt, 30 g of sugar, 10 g of chicken essence, 30 g of soy sauce, and mix evenly and marinate for 2 hours.

3. Prepare 30 salted duck eggs, peel off the yolk, and collect the protein, which can be used for other purposes. First, soak the yolk in high-alcohol liquor for 5 minutes to remove the fishy smell, then put it in the oven, and bake it at a low temperature of 170 degrees 10 minutes. This step is to soften the yolk, and the taste is not hard.

4. Boil the leaves in the pot, sterilize and disinfect them, and soften the leaves. Boil the pot for about 5 minutes, and then rinse.

5. Prepare two leaves of zongzi, which are stacked in a funnel shape, and the outside is short. Put glutinous rice first, then pork belly and egg yolk. Of course, sausage, scallops and mushrooms can be added, according to your own taste. Cover them with a layer of glutinous rice, press the sides tightly, close the mouth and bind them firmly, and you will learn it after several times of practice. If the binding is not good, it will easily fall off, which will affect the final product.

6, with a pressure cooker, the speed will be faster, about 40 minutes; If you use an ordinary pot, the speed will be slower, and it will take about 2.5-3 hours. No matter which way you use, turn off the fire and simmer for 1 hour, which will make the rice leaves thicker and the glutinous rice taste more fragrant.

7. When the time is up, take it out and eat it. The temperature is just right, neither too hot nor too cold. Open an egg yolk meat dumpling, and the fragrance will come to your face. The taste is salty and delicious, and the flavor is unique. Take a bite of the dumpling, and at the same time have a fresh, sticky, soft and smooth taste experience. It tastes good but not greasy, and it is full of stress.