Ingredients: glutinous rice1000g, pork leg 600g.

Seasoning: 50 grams of soy sauce, 27 grams of white sugar, 25 grams of salt, 5 grams of white wine, monosodium glutamate 1 g.

Features of Zongzi: beautiful and unique shape, fragrant and moist, crisp and tender meat, fat and delicious but not greasy.

Jiaxing zongzi practice:

1. Select 7 ~10 cm wide leaves of Futian Zongzi, put them in a boiling pot for 3 ~ 5 minutes to soften them, take them out, wash them with clear water and drain them;

2. Put the glutinous rice into a basket, rinse it with clear water, let the basket stand for about 15 minutes, drain the water, pour the rice into a wooden basin, add 20 grams of sugar, salt 15 grams and 50 grams of soy sauce and mix well;

3. Peel the pork leg, cut it into rectangular small pieces (each piece weighs about 20g) according to the transverse fibers, put it into a big basin, add 7 grams of sugar, 0/0g of salt/kloc-0, monosodium glutamate and white wine, and rub it repeatedly, and the used materials will penetrate into the meat until foaming occurs;

4. Take 2 zongzi leaves in the left hand, with the hairy side facing down and the width overlapping with 1/5, and take another zongzi leaf in the right hand, with the smooth side facing up, and overlap with the left hand zongzi leaves by about 1/3, and then extend the zongzi leaves, turning them at 2/5 of the total length, with the two sides overlapping about 3cm to form a funnel shape;

5. Hold the rice leaves in your left hand, put 40 grams of glutinous rice in your right hand, and put 3 small pieces of meat (two thin and one fat) horizontally on the rice in the order of thinness, fatness and thinness, then cover 60 grams of glutinous rice, smooth it, turn the rice leaves that grow out, cover the rice, wrap them into a rectangular pillow shape with short corners, wrap them with ropes until they are 80% tight, and wrap them one by one according to this method;

6. Boil the water in the pot, then put the wrapped zongzi into the pot, the water level should be about 3 ~ 5cm higher than that of zongzi, put the bamboo frame and stones on the zongzi for compaction, cook it with high fire for 2 hours, and then cook it with low fire 1 hour.

Tips for making Jiaxing zongzi;

1. The main ingredients, ingredients and seasonings used can make 10 fresh meat dumplings;

2. Need to use 30 zongzi leaves (bamboo poles), about100g, and tie rope10g;

3. It's best to choose Futian bamboo pole made in Anhui. Before using it, it must be boiled in boiling water until it softens and washed, otherwise it will not be easily wrapped and broken.

4. Pork should be separated from fat and thin, and mixed with seasoning repeatedly to make it tasty;

5. Pay attention to the balance around the dumplings, and the two ends are similar in size. The rope can't be tied and tied, and it is appropriate to be 80% tight;

6. When cooking zongzi, water must be immersed in it to make it heated evenly. When cooking with strong fire, add boiling water several times to skim off the oil slick. Keep the amount of water, to prevent cooking raw dumplings. After the cease-fire, zongzi can be taken out of the pot, so don't stew it for a long time.