Glutinous rice 2 kg

Hulled mung beans 1.5kg.

Pork belly with skin 1 kg

Two lotus seeds

Spiced powder (Fengxiang brand) 10g a small bag.

2 tsp salt (glutinous rice, mung bean) for seasoning.

(Pork belly) 2 small seasoning spoons

2 tablespoons seasoning sugar (pork belly)

1 spoon of liquor

2 tablespoons soy sauce

South milk 2 kuai

Garlic cloves 1 large.

Proper amount of oil

Zongzi leaves 1 kg

Straw rope 1 bundle

Bacon jiaozi's practice?

First, the flower meat was washed and cut into pieces with a thickness of about 1cm, and then pickled in the order of sugar → salt → soy sauce → soju → garlic → south milk → spiced powder → oil, and put in the freezer for more than half a day.

Pour glutinous rice and shelled mung beans into a basin, wash them separately, then soak them in clear water for about 1cm 1 hour, then take out, add salt and oil and mix well for later use.

Soak lotus seeds for more than 2 hours in advance.

Soak zongzi leaves and straw rope in water, wash the dust on the surface of zongzi leaves with clear water, soak for about 1 hour, take out and cook, first cook one side of the stem until soft, and then cook the other side. Generally, the leaves can be boiled soon, and the straw rope should be boiled a little. Let it cool for later use.

The way to wrap zongzi in different places is even different. There is no schematic. Probably after two leaves cross, turn the lower one over and put the other in the pocket to form a pyramid shape, and then reinforce the bottom and sides. Finally, put the upper leaves on both sides and tie them with crossed straw ropes.

When zongzi is almost wrapped, you should prepare a large pot of boiling water. The water is boiling, put the zongzi in, cook it again, and cook it for 2 hours on medium heat. Pay attention to adding boiling water when you are underwater. It's best to soak zongzi in water.

Stop in two hours. It is best to take the zongzi out of the pot at once and let it cool down and enjoy it slowly.

Referring to this recipe, we made two works.