Barbecued pork stuffing:

The hindquarters of pigs are about 200 grams.

Onions (stir-fried) a half.

Two spoonfuls of Lee Kum Kee barbecued pork sauce (pickled)

A spoonful of soy sauce (kimchi).

A spoonful of oyster sauce (pickled)

Half a spoonful of sesame oil (fried)

A spoonful of sugar (fried)

2 tablespoons soy sauce (stir-fried)

Two spoonfuls of oyster sauce (fried)

A spoonful of soy sauce (fried) (see the color of barbecued pork sauce)

A tablespoon of starch (stir-fried) is mixed with half a bowl of water.

Round glutinous rice

Zongzi Leaf or Reed Leaf

The practice of barbecued pork buns?

Making stuffing and curing:

Dice pork hind legs.

Add Lee Kum Kee barbecued pork sauce and marinate in oyster sauce for more than an hour.

I haven't tried the effect of time on stuffing. I'm as tight as 1 hour, so I can grab the stuffing and let it absorb.

Stir-fried stuffing:

Put a little base oil in the pot and medium heat.

Stir-fry the pickled diced meat bowl and leave it to the starch water behind.

When the meat changes color, stir-fry the onion until it becomes transparent (softened and cooked).

Stir-fry oyster sauce with sugar, sesame oil and low heat.

Put some soy sauce on it and taste the salt.

Finally, the starch paste thickens?

Let it cool out of the pan.

Pack zongzi:

Wash and soak glutinous rice for at least 3 hours.

Dried zongzi leaves also need to be soaked in advance

If it is fresh reed leaves or zongzi leaves, it can be washed directly.

Drain the glutinous rice, add the barbecued pork and stir well.

Take two zongzi leaves and overlap them.

Fold into a funnel shape of about 60 degrees.

The bottom should be folded (completely sealed)

Put the fried rice with pork stuffing into the folded funnel.

You can put another piece of barbecued pork powder or some dry barbecued pork stuffing on the way.

Do not exceed the blade edge at the bottom of the funnel.

Hold the bottom of zongzi with your left hand and fold the leaves with your right hand.

Blade flattening

Fold the right leaf down with your right hand, and press it quickly with your left finger.

Fold off the left leaf quickly and hold it down with your left thumb.

Hold the prepared zongzi in your left hand.

Rotate the surplus part of the zongzi leaves clockwise against the zongzi body to form an acute angle.

Hold the body of Zongzi with your left hand and keep your head down?

Start winding from the bottom of zongzi (hold the front two ends with your left hand)

Make two turns first, then evenly around the other end, also around both ends.

Two more vertical turns to hold down the front coil?

Off-line head 2,3 cm

Straighten with the bottom line

Insert and pull in the end line of the horizontal line group twice.

The wrapped zongzi is compact and packed in a soup pot. Fold a few plates on it to press the zongzi tightly, and put water or clear water to soak the leaves of zongzi.

Cook for as long as possible for at least 2 hours?

And soak all night?

Take it out the next day, rinse it and put it in the refrigerator.

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