Lead: Meat Zongzi is a special type of Zongzi in some cities along the southern coast and some southern Fujian areas. Among them, the most famous meat dumplings are produced in three places, Quanzhou, Xiamen and Jiaxing, Zhejiang. Meat zongzi is different from dumplings in most northern areas, and it has a unique flavor of salty and delicious. Meat zongzi is made of mushrooms, shrimp, taro, chestnuts, pork and glutinous rice. Its color is bright red and yellow, and its taste is oily but not greasy, so it is also very particular. Here's a brief introduction to the practice of jiaozi with minced meat.

Exercise 1

Ingredients: glutinous rice pot, peanuts, red beans, 20 leaves, one ham and 300g pork belly.

Seasoning: salt, cooking wine, soy sauce, soy sauce, sugar, spiced powder and a little pepper powder.

1, pork belly is cut into large pieces and marinated in soy sauce, soy sauce, cooking wine, sugar, pepper powder and a small amount of spiced powder for one night in advance.

2. soak red beans and peanuts for more than six hours, add glutinous rice and mix well. Cut off the ends of the leaves and get all the utensils ready.

3. Wash the ham, cook it for 20 minutes to remove excess salty oil and cut it into large pieces.

4. Soak the leaves of Zongzi, scrub them clean, put them in a cauldron and cook for about 10 minutes, and cook them with cotton thread for disinfection.

5. Wash and soak the glutinous rice for two hours, then drain it and mix with a little oil and salt for later use.

6. Roll up the leaves of zongzi, put glutinous rice first, then pork belly and ham, then fill it with glutinous rice and wrap zongzi in your favorite way and shape.

7. After all the jiaozi is wrapped, put it in a cauldron and steam it over water. Cover the pot and bring them to a boil. Then simmer for about 3 hours.

Exercise 2

Ingredients: glutinous rice, pork leg and zongye.

Seasoning: cooking wine, soy sauce, ginger, star anise and cinnamon.

1. Wash the leaves of Zongzi, put them in a pot and cook for 5 minutes, then take them out. Wash the meat, cut it into large pieces, and marinate it with seasoning overnight.

2. Wash the glutinous rice, soak it in clear water for 2 hours, drain the water, and mix in seasonings such as salt, sugar and soy sauce.

3. Wrap jiaozi the way you like, and remember to tie it with cotton thread or straw rope.

4. Put the zongzi into the pressure cooker, add water for 8 minutes, boil it on high fire and stew it on low fire for 2.5 to 3 hours.