material

Materials: glutinous rice 1000g, ribs (pork belly) 350g,

Accessories: fresh mushrooms 70g, dried shrimps100g, peanuts (raw) 200g, onions (white skin) 75g and eggs 400g.

Seasoning: salt 15g, monosodium glutamate 4g, soy sauce 70g, pepper 2g, peanut oil 80g.

working methods

1. After the eggs are cooked and shelled, soak them in half a cup of soy sauce for 10 minute and color them.

2. minced meat sauce (sauce made of mushrooms, onions and various seasonings) is put into a casserole, eggs are added, marinated for 20 minutes with low fire, soaked after turning off the fire, and taken out when eating.

3. Peel the onion, wash it, chop it, cut the salted egg into small petals, and soak the raw peanuts in water; Braised pork belly, washed mushrooms and soaked in water for use.

4. Pour peanut oil into the wok, heat it, add a little onion powder and stir fry, then add soy sauce, refined salt, monosodium glutamate and pepper, add appropriate amount of water, and add braised pork belly and stir fry until the juice is dry.

5. Wash glutinous rice and soak it in cold water for about 2 hours, and soak dried Malan in cold water.

6. Wash 300 grams of zongzi leaves, put them in a pot, boil them in water until they are soft, and drain them for later use.

7. Take 3 leaves of Zongzi with opposite hairs, first put 1/3 glutinous rice, add braised pork belly, mushrooms, braised egg petals, dried shrimps and raw peanuts, then put 2/3 glutinous rice, wrap it into triangular Zongzi, and tie it with wet lotus, which is Zongzi.

8. Put the wrapped zongzi into the pot, add water and cook for about 2 hours with high fire, then simmer for about 3 hours with low fire, and then serve.