Ingredients: 200g pork, 50g egg 15 glutinous rice.

Adjuvants include Zanthoxylum bungeanum, aniseed, fragrant leaves, dried chilli, 1 sauce meat package, 1 refined salt, monosodium glutamate, soy sauce, white sugar, aged vinegar, cooking wine and zongzi leaves.

Step 1. Prepare pork pieces.

Step 2: blanch in a cold water pot.

3. Cook for about five minutes, and skim off the froth. Take it out and take a cold shower.

4. Put the sauce meat package in a pressure cooker (you can buy it in the market or mix it according to your own taste-add spices such as onion, pepper, aniseed, cinnamon, Amomum tsao-ko, nutmeg and angelica dahurica).

Add pork pieces.

6. Press in the pressure cooker for 20 minutes. You can use it directly or soak it overnight, and the meat will taste better.

7. Sauced meat

8. Cut into pieces of the required size

9. purchased eggs

10. Clean it and put it in the pot.

1 1. Add pepper aniseed, fragrant leaves and dried peppers.

12. Stew for about 20 minutes.

13. Break the epidermis with a spoon and soak it for 2 hours or cook it one night in advance.

14. Pull out the shell for later use.

15. Soak glutinous rice for 4 hours in advance to prepare raw materials.

16. Zongzi leaves can be soaked overnight in advance or boiled in water for 5 minutes before use. Fold into a funnel

17. Put a small amount of glutinous rice at the bottom and add pork pieces.

18. Add a layer of glutinous rice and an egg.

19. Press down the upper leaves, cover them with sticky rice, and fold the extra leaves around the zongzi. It was a draw with Ma Lian. You can cut off the extra Ma Lian with scissors.

20. all wrapped up

2 1. Put it back in the sauce meat soup and cook it.

22. Cooking takes about 3 hours. Rinse with water before use.