1. Soak glutinous rice overnight, wash it once, drain the water, and pour it into a basin with sugar, salt and red soy sauce; 2. Cut the pork leg into fat and slender squares, put it in a container, add sugar, salt, monosodium glutamate and white wine, and knead the meat repeatedly until it bubbles; 3. Take out two leaves of Zongzi, stack them together, roll them into a cone shape, add 1/3 glutinous rice, add half fat meat and half lean meat, and then add 1/3 glutinous rice to cover the meat; 4. Fold the leaves above, wrap them in sticky rice, and finally tie them with cotton thread.

The method of authentic Jiaxing meat dumplings

Jiaxing fresh meat zongzi is a kind of Zhejiang snack with soft glutinous rice, fat but not greasy, tender and delicious meat, which has the effects of nourishing blood and benefiting qi, stewing and strengthening the body. The production materials it needs are simple, mainly white wine, red soy sauce, white sugar, refined salt, zongzi leaves, aquatic plants and monosodium glutamate. However, special attention should be paid in the production process: the meat should be cut into pieces with a length of 6 cm, a width of 3 cm and a thickness of 1.6 cm.

Jiaxing fresh meat zongzi is characterized by soft waxy but not rotten, fat but not greasy, and fresh and delicious meat. It should be noted that zongzi should be cooked in a boiling pot with strong fire, and more water should be added when cooking. Don't let water pass over zongzi to avoid being caught. The leaves of zongzi are also cooked best. Boil the leaves in a boiling water pot for 3-5 minutes, take them out, wash them with clear water, and drain the water.