Zongzi has many flavors, and meat zongzi is a common one. Many people will like to eat meat zongzi. There are many ways to make jiaozi with minced meat. Pork is usually used, and it tastes delicious. It is generally recommended to use raw meat as jiaozi, so that the cooked jiaozi will taste better and the meat will be tender.

First, the meat wrapped in zongzi is cooked and delicious or released. The meat wrapped in zongzi is raw.

Cooked pork can't be eaten with salt. Not as delicious as raw meat, so it is usually raw meat, and cooked meat is also acceptable. The effect is not very good.

After more than two hours of high-temperature boiling, the stuffing meat in zongzi can be boiled. If you go to cook the meat in advance, it will destroy the nutrients in the meat.

If you use pork, you must use pork, because zongzi wrapped in pork is the best.

Second, should the meat wrapped in zongzi be wrapped? You can bring it or not.

When wrapping zongzi, you can bring the skin or not. You can decide according to your own taste and taste.

Pigskin tastes q-elastic, rich in collagen, and delicious without peeling. It's delicious if it's wrapped in zongzi without peeling.

If it is chicken skin, it is recommended to remove it, because the taste and taste of chicken skin are not very good, and there is a lot of fat under the skin and skin, which is not recommended.

Third, the specific method of stuffing jiaozi Ingredients: glutinous rice1200g, fat and lean pork1200g,

Seasoning: salt 10g, soy sauce 80g, monosodium glutamate 4g, sugar 6g, liquor 10g.

Steps:

1. Put the glutinous rice in the basket. After cleaning, put it in water 15 minutes. Drainage. Then pour the rice into the wooden basin. Add sugar, salt and a little red bean sauce in turn. Stir well.

2. Wash 400 grams of zongzi leaves, put them in a pot, add water to soften them, and drain them for later use.

3. Wash the pork and cut it into fat slices according to the horizontal line. Add small pieces to the pot. Add white wine, monosodium glutamate and the remaining red sauce and salt. Stir until foaming.

4. Take three leaves of Zongzi, with your hair facing your face. First, add 1/3 glutinous rice, add fat and lean meat, then add 2/3 glutinous rice, and wrap into triangular zongzi. Make zongzi with wet Malanza.

5. Put the zongzi into the pot, add water, cook for about 2 hours, and then simmer for about 3 hours.