1, Zongye was scalded by boiling water. After taking it out, wash it with clear water and cut off the front part with larger diameter with scissors.
2. Soak glutinous rice in clear water for 3-4 hours.
2. Soak glutinous rice in clear water for 3-4 hours.
3. Shred pork and marinate with soy sauce, soy sauce, salt, oyster sauce, cooking wine and sugar for later use.
3. Shred pork and marinate with sauce, sauce, salt, oyster sauce, cooking wine and sugar.
4. Soak the dried mushrooms in water and cut into pieces.
4. Dried mushrooms are foamed with water and cut into pieces.
5. Drain the soaked rice, add a little soy sauce and soy sauce and mix well to make the rice color uniform.
5. Soak the rice and drain the water. Add a little soy sauce and soy sauce and mix well to make the rice color uniform.
6. Wash the zongzi leaves with water, stack two zongzi leaves together and roll them into a cone from the middle.
6. Wash the leaves with water and put the two leaves together. Fold it in the middle and roll it into a cone.
7. Fold two zongzi leaves together, fold them into a cone shape from the middle, put a spoonful of rice, then put a layer of meat, put a few pieces of mushrooms, and finally put a layer of rice, gently knead them with your hands, and you can cover them, wrap the rice, and then wrap them with cotton thread.
7. Fold two leaves together, roll them into a cone shape from the middle, put a spoonful of rice, then put a layer of meat, put a few pieces of mushrooms, and finally put a layer of rice, and gently add a pinch to the middle to cover the upper leaves. Wrap the rice and wrap it with cotton thread.
Eight, put the raw zongzi into the pot, add water (the water is large, the zongzi must be submerged), and press it with heavy objects to prevent it from floating. Boil on high fire for 2 hours, then add some water. After boiling, simmer for 4-5 hours until cooked.
8, put the green jiaozi into the pot, add water (water, must drown the jiaozi), with heavy objects down, don't let them float. Cook for 2 hours on high fire, then add some water, then cook for 4-5 hours on low fire, and then ripen.