Ingredients ?

Skinless mung beans

Sticky rice

Pork

Dumpling leaves

Dumpling rope (without straw you can use coarse cotton thread)

Salt

Wine

Scented oil

Bean curd milk (for marinating the pork)

Ginger (for marinating the pork)

Spicy wine (for marinating the pork) )

Salt (marinated pork)

Lao Soy Sauce (marinated pork)

Five Spice Powder (marinated pork)

Thirteen Spice (marinated pork)

How to Make Mung Bean and Pork Dumplings ?

Boil the fresh rice dumpling leaves in a pot until softened, fish them out and brush them with cool water, then set them aside.

Soak the glutinous rice and peeled green beans in boiling water for about twenty minutes. Don't take too long or the glutinous rice will be too rotten to be tasty, and be sure to use boiling water.

Sticky rice and peeled mung beans soak well after washing (do not mix into the cold water, or sticky rice will be too wet), washed sticky rice and peeled mung beans were put into the salt, sesame oil, cooking wine (like the picture on the general pot of sticky rice is about half a bowl of salt, half a bowl of sesame oil and half a bowl of cooking wine), hand with disposable gloves and stirred evenly.

Pork marinated one night in advance, seasonings such as the table above, can be adjusted according to taste.

Take about three or four rice dumpling leaves and spread them out, paying attention to the side with the pole facing up.

Spread a layer of rice, not too thick, and then a layer of green beans.

Put on the pork (this piece of pork is a little big, but eat at home, don't mind it _(:з"∠)_), in the pork on top of a layer of green beans and a layer of glutinous rice. Be careful not to flatten it out, let the center part rise up, like a small mountain, so that the shape of the package will be more beautiful.

Tuck the leaves inward from both sides, then fold the bottom leaves inward, keeping them close to the rice.

Note, fold the other side of the rice dumpling leaves should be reversed, for example, at the beginning of the blue under the red on top, then fold the other side of the red on top of the blue in the bottom, the same along the line of rice folded inward, folding can be slightly to the rice dumplings to rectify a little shape, as far as possible to make the center of the shrug, like a small mountain.

Tie rice dumpling rope when you try to tie tight, around two circles and then tighten the circle around the side of the stick, and then tie the other side, help when you remember to stick to the end of the side, as shown in the picture.

Look at the results!

Do a lot of pots ~ Cooking time if it is a general pot at least one and a half hours, pressure cooker, then open the pot a good, hot water into the pot. Our family in order to pursue the taste are using coal to enlarge the pot to cook, so that the dumplings will be cooked out more delicious.

Finished picture~

Tips

1, soak glutinous rice and peeled mung beans when you must use hot water.

2, rice dumpling leaves are boiled beforehand in order to soften the better package, soak overnight or something too troublesome ==. And by the way, it is sterilized~?

3, the meat must be marinated in the refrigerator overnight.

4, the rope must be tied tightly!

We here dumplings are in accordance with the shape of this package, eating time is more convenient, you can directly cut into several sections to eat as much as how many hot how much to bring to the frying to eat is also more convenient to cut into a piece of a piece of the time, and also can be directly with the rice dumplings on the leaves to eat, do not have to wash the dishes ^ ^?

All the introductions have been completed!