Use a piece of lean meat and call it "small meat dumplings". Put a piece of lean meat and a piece of fat meat, which is called "big meat dumplings". Generally, big meat dumplings are made. It is best to use pork belly. Raw pork belly is seasoned with salt, cooking wine, spiced powder and used to wrap zongzi. You can also use sausages and bacon, but it's a little dry. Sauced meat is generally too thin, and the dumplings and rice wrapped in it will not absorb too much oil and are not fragrant. If you don't cook meat dumplings after processing, freeze them at low temperature to-18~-25 degrees for 24 hours, and then transport and sell them in the form of cold chain, it will probably keep them fresh for 15~30 days.

Usually, when pickling zongzi meat, clean the prepared pork, cut it into blocks after removing water, and each block can be about 20g. Then add white sugar and edible oil of white wine, or add a small amount of thirteen spices, and finally add monosodium glutamate and salad oil. After mixing, you can rub it with your hands for a while, so that the meat can absorb seasonings as much as possible, and then marinate it in a cool place, and it will taste after four or five hours.