Accessories: salt, sugar, cooking wine, ginger powder, spiced powder, soy sauce, chicken essence and cotton thread.
1, prepare ingredients,
2. Rinse the pork leg and drain the water.
3. Peel and cut into large pieces.
4. Stir well with salt, sugar, cooking wine, ginger powder, spiced powder and chicken essence.
5. Marinate in the refrigerator for one night or one day, which is delicious.
6. Clean the reed Ye Chong, then boil it in boiling water and take it out.
7. Wash the glutinous rice and stir with the marinade of cured pork.
8. If it is not enough, add some salt and soy sauce and stir.
9. Take 3 reed leaves and fold them into a funnel shape.
10, put half a teaspoon of glutinous rice, put a piece of pork and half a salted egg yolk.
1 1. Spread a layer of sticky rice on it.
12. Cover the excess reed leaves, wrap them around the top, turn them over and tie them tightly with cotton thread.
13, all wrapped up,
14, take a pressure cooker, put zongzi, and add eight points of water.
15, the fire is boiled to the valve, and the fire is low for 30 minutes. Turn off the fire and turn on the pressure cooker.
16. At this time, we can see that the water is half boiled, and we need to add some hot water until it is full at 8: 00.
17, cover the pressure cooker, continue to cook on low heat for about 2 hours, turn off the fire, and open it after natural cooling.
18, finished product.