Specific steps:
1. Prepare a proper amount of glutinous rice and pour it into a large bowl. After cleaning, pour a proper amount of water. Soak for 4 hours in advance. After 4 hours, the glutinous rice has swelled. Pour off the clear water, drain the water, add appropriate amount of salt, soy sauce and oyster sauce, and stir evenly with a spoon for later use.
2. Peel a piece of fat and thin pork belly first, then cut it into thick slices and put it in a bowl. Add one spoonful of salt, three spoonfuls of soy sauce, one spoonful of coloring soy sauce, half a spoonful of pepper and half a spoonful of sugar, grab well, cover with plastic wrap, and refrigerate for 4 hours. Prepare a proper amount of peeled mung beans, wash them, soak them in clear water for 4 hours, then wash them and take them out for later use;
3. Take out the pot and put in the prepared leaves of big zongzi. One piece can wrap a zongzi, add a spoonful of salt, and cook for 4 minutes after the fire is boiled, otherwise the leaves wrapped in zongzi will be fragile. After 4 minutes, take out the zongzi leaves with cold water, cut off the upper and lower parts of the zongzi leaves, then clean them and drain the water for later use;
Wash some peeled chestnuts, and then fold a zongzi leaf into a funnel. First put some glutinous rice on the bottom, then put some mung beans, pork and chestnuts in turn, and then cover some glutinous rice. Gently flatten it with a spoon, but not too full. Just be prepared to be flush with the funnel mouth. After flattening, the leaves of Zongzi are pressed down, the two sides are folded down, and the grown leaves are folded down again. Just tie it tightly with a rope, wrap the rest of the ingredients in the same way, then put it in a pressure cooker, just pour a proper amount of water in front of the zongzi, cook it on high fire 1 hour, and then turn to low fire to continue cooking 1 hour;
5. Two hours later, the zongzi is cooked. Take out the zongzi, drain the water, put it in a plate and let it cool. When the zongzi is a little cooler, you can peel it and eat it. Zongzi tastes soft, salty and not greasy at all. You can eat four at a time.
Tips:
1, it is best to soak glutinous rice for more than 4 hours in advance. After the glutinous rice is soaked, the zongzi is easier to cook, and the cooked zongzi is soft and glutinous.
2, pork belly chestnut jiaozi is best made of pork belly, so that jiaozi is more fragrant, tastes better, and is fat but not greasy.
3. Zongzi should be cooked for at least 1.5 hours before it is fully cooked. If the cooking time is not enough, there will be sandwiches, so pay attention to the time.