Chaoshan Meat Zongzi

Who doesn’t love Zongzi filled with fillings

Preparation steps:

1. Soaked mushrooms Drain the water, add oil to the pot, add some salt and stir-fry until fragrant. Set aside.

2. Wash the dried radish grains and drain them. Add oil to the pot and stir-fry until fragrant. Set aside.

3. Cut the large salted egg yolk in half and set aside the dried shrimps.

4. Soak one kilogram each of red beans and peanuts for 4 hours in advance. Wash 6 kilograms of glutinous rice and divide it into two parts. Pour in the red beans and peanuts each, and add a little medicine to taste.

5. Cut 3 pounds of pork belly into thick slices and add some salt and five-spice powder to taste.

6. Soak the dried palm leaves, wash them well, and cut off the head and tail.

7. Now that all the materials are ready, you can start making zongzi!

Making steps:

1. Roll the two zongzi leaves into a triangular tube at the end. Put 1/3 of the rice and the fillings one by one.

2. Cover the top with rice and press it tightly. Cover with the remaining rice dumpling leaves, pinch the corners, and then fold the palm leaves to the right and pinch them.

3. Wrap the brown rope twice, tighten it and tie a slip knot, and a rice dumpling is tied.

4. The brown rope can be hung on the chair like this, and it can bear the force by putting heavy objects on it. There are 16 in a string.

5. Put the wrapped rice dumplings into the pressure cooker, add water to cover the rice dumplings, turn off the heat and pressure for about 35 minutes. After the time is up, take them out and let them cool.

Full of red beans, super fragrant.

The peanut filling is also particularly delicious. The slightly sweet peanuts and salty fillings are a combination that you will never tire of eating.