Tool materials: scale, pot, kitchen knife, chopping board, oven, zongye, pressure cooker, pot, chopsticks, plate, pork belly, 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 and a half Jin of pork belly, clean it, cut into pieces, add 20g of cooking wine, 5g of chicken essence, 20g of salt, 20g of white sugar, 50g of soy sauce 15g, stir well, and marinate for one night to make the pieces smell fishy.

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

3. Prepare 30 salted duck eggs, peel off the yolk and put away the protein, which can be used for other purposes. First, soak the egg yolk in highly alcoholic liquor for 5 minutes to remove the fishy smell, and then put it in the oven and bake it at 170 degrees for about 10 minutes. This step is to soften the yolk, and the taste is not hard.

4. Boil the leaves in a pot, sterilize them and soften them. Boil the pan for about 5 minutes, then rinse it off.

5. Prepare two pieces of zongzi, which are stacked in a funnel shape and short outside. Put glutinous rice first, then pork belly and egg yolk. Of course, you can also add sausages, scallops and mushrooms according to your own taste. Cover it with a layer of glutinous rice, press it on both sides, close it up and tie it tightly, and you will learn it after a few more practices. If the adhesion is not good, it will easily fall off and 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, which will take about 2.5-3 hours. Either way, turn off the fire and stew 1 hour, the leaves of zongzi will be thicker and the taste of glutinous rice will be more fragrant.

7. Time is up, take it out to eat. The temperature is just right, neither too hot nor too cold. Open a jiaozi filled with egg yolk meat, and the fragrance will come to my face. The taste is salty and delicious, and the flavor is unique. Take a bite of jiaozi and have a fresh, sticky, soft and smooth taste experience. It tastes good but not greasy, and it is full of pressure.