Glutinous rice 2 kg

Hulled mung beans1.5kg.

Pork belly with skin 1 kg

2 Liang of cored lotus seeds

Spiced powder (Fengxiang brand) 10g a small packet.

2 small seasoning spoons of salt (glutinous rice, mung bean)

(Pork belly) 2 small seasoning spoons

2 small seasoning spoons of sugar (pork belly)

Liquor 1 spoon

2 tablespoons soy sauce

South milk 2 chunks

Garlic cloves 1 large grains

Proper amount of oil

Zongzi leaves 1 kg

Straw rope 1 bundle

The practice of salted meat dumplings?

First, the flower meat was washed and cut into pieces with a thickness of about 1cm. Then, it was pickled in the order of sugar → salt → soy sauce → shochu → garlic → south milk → spiced powder → oil, and stored in the freezer for more than half a day.

Wash the glutinous rice and peeled mung beans in the basin respectively, then soak them in clear water for about 1cm/hour, pick them up, add salt and oil and mix well for later use.

Soak lotus seeds for more than 2 hours in advance.

Soak the zongzi leaves and straw rope in water, wash the dust on the surface of the zongzi leaves with clear water, soak for about 1 hour, scoop up the boiled water, first cook one side of the stem until it is soft, and then cook the other side. Generally, it can be done soon after the leaves are boiled, and the straw rope should be cooked slightly. Let it cool for later use.

The method of wrapping zongzi is even more different in different places. There is no schematic diagram. It is probably that after two leaves are crossed, the lower leaf is turned over, and the other leaf is put on the pocket to form a pyramid shape, followed by the reinforcement of the bottom and two sides. Finally, the upper leaf is put away on both sides and tied with crossed straw ropes.

When the zongzi is almost wrapped, you should prepare a cauldron to boil water. When the water is boiling, put the zongzi in it, then boil it again and cook it for 2 hours on medium heat. Pay attention to adding boiling water when you are underwater. It is best to soak the zongzi in water.

Stop after 2 hours. It's best to take the zongzi out of the pot at once and let it cool down and enjoy it slowly.

Referring to this recipe, everyone made 2 works.