Materials: glutinous rice, pork belly and zongye;

Seasoning: soy sauce, soy sauce, sugar, salt, chicken essence, cooking wine, ginger powder;

Making:

1. Put the sun-dried zongzi leaves into the pot, pour in water, and cook for a while until soft;

2. Wipe the leaves with a towel to remove dirt; Illustrate the practice of homemade zongzi

3. Drain the water for later use;

4. Put the glutinous rice into a container;

5. After washing, soak for a while;

6. Drain the water;

7. Pour a proper amount of soy sauce, soy sauce and chicken essence into glutinous rice, and add a small amount of salt according to your own preferences;

8. Mix well for later use;

9. Wash the pork belly and cut it into pieces of appropriate size;

10, add a little salt, cooking wine, chicken essence, sugar and ginger powder;

1 1, knead with both hands for about 3 minutes until "white bubbles" appear in the meat;

12, pour in appropriate amount of soy sauce and soy sauce;

13, knead well, and then marinate for a while;

14, take a zongzi leaf and roll it into a funnel shape from the middle position;

15, with the bottom turned over to prevent the sticky rice from leaking out after being put in;

16, take a little glutinous rice and put it in the leaves;

17, with cured meat;

18, spread glutinous rice and compact with a spoon;

19. Fold the rice leaves from bottom to top to cover the glutinous rice, and fold the rice leaves on the side to avoid rice leakage;

20. Take another half leaf and cover it on the surface of the folded leaf; Used to wrap naked rice grains;

2 1, rotate 90 degrees counterclockwise, and bend the zongzi leaves into sharp corners;

22, tied with a rope;

23. Wrap all the zongzi in turn;

24. Put the wrapped jiaozi into the pressure cooker;

25, and pour in boiled water in advance, without jiaozi;

26. Cover the high-pressure pot cover. After the fire boils, reduce the fire to 15 minutes, turn off the fire, continue to cook for 15 minutes after the pressure relief valve, and then turn off the fire for 3 hours;