Soft glutinous rice is not rotten, fat but not greasy, and the meat is tender and delicious. Teach you how to make fresh meat dumplings in Jiaxing, and how to make fresh meat dumplings in Jiaxing 1. Boil zongzi leaves in a boiling water pot for 3-5 minutes, take them out, wash them with clear water, and drain the water.

2. Put the glutinous rice into a basket, wash it with clear water for 5 minutes, let the basket stand for 15 minutes, drain the water, pour it into a basin, and add 20 grams of white sugar, 0.5 grams of refined salt 15 grams of red soy sauce in turn and mix well.

3. Cut the pork leg into fat and slender squares according to the horizontal line, put it in another pot, add the remaining white sugar, refined salt, a little monosodium glutamate and white wine, and rub the meat repeatedly to make the seasoning penetrate into the meat until it bubbles.

4. Take two leaves of Zongzi in the left hand, with the hairy face down, overlapping with the width crossing 1/5, and take another leaf of Zongzi in the right hand, with the hairy face down, overlapping with the left hand, and then turn it to 2/5 of the total length of Zongzi leaves with the right hand, and the two sides horizontally overlap nearly 3 cm to form a funnel shape. Hold it in your left hand and put rice in your right hand. Wrap the water grass head down on the shaped zongzi for 6 times, then connect the water grass head to tail for 3 times and stuff it into the grass circle.

5. Put the zongzi into the boiling water pot, add water 5 cm higher than the zongzi, and compact it with bamboo frame stone. Cook on low heat after 2 hours 1 hour.