Accessories: salt 10g, 3 tablespoons soy sauce, 8 tablespoons soy sauce, sugar 1 tablespoon, 2 tablespoons oyster sauce and 3 tablespoons cooking wine.
1, appropriate amount of zongzi leaves are washed, soaked in boiling water, cooked and fished up for later use. Zongzi is made of bamboo shells, so it is also cooked together, sterilized and then torn into threads.
2. Wash and cut 3 kg of sandwich meat in advance, and then drain. Add 6 grams of salt, 6 tablespoons of soy sauce, 3 tablespoons of soy sauce, 3 tablespoons of cooking wine and 2 tablespoons of oyster sauce, mix well and marinate overnight (the temperature is high, it should be refrigerated in the refrigerator). Wash glutinous rice and drain.
3. Pour the glutinous rice into a basin, add 4g of salt and 1 tablespoon of sugar and mix well. Then pour the sauce in the bacon into the glutinous rice and mix well. If it is not enough, add soy sauce and soy sauce and mix well.
4. Take 3 zongzi leaves and fold them into a funnel shape.
5. First, add one third of the glutinous rice and add meat in the middle.
6. Fill it with glutinous rice, push the leaves forward, fold them into a triangle in the middle, then wrap the leaves along the corners, and wrap the leaves back and forth along the corners on both sides.
7. Then bite one end of the bamboo shell with your teeth and hold it back and forth.
8. Trim the leaves of Zongzi, put them in a large pot and inject water. Water should be soaked in zongzi, covered with fire and boiled for about 2 hours. When they get cold, they can all be fished out.