Main ingredients: peeled pork belly 380g, glutinous rice 500g, soy sauce, salt, pepper powder, cooking wine, sugar, chicken essence, spiced powder, zongzi leaves, soy sauce, oil and cotton thread.
1, peeled pork belly is washed, cut into small pieces, mixed with soy sauce, salt, pepper powder, cooking wine, sugar, chicken essence and spiced powder, stirred evenly, refrigerated in the refrigerator and marinated overnight.
2. After washing the glutinous rice, soak it in clear water for 4 hours, stir it evenly with 35g soy sauce and 12g vegetable oil, cover it with plastic wrap, and let it swell for 2 hours.
3. Soak the leaves for half a day in advance; Put water in the boiling pot, add a proper amount of salt, and after boiling, put the zongzi leaves in the pot and boil for 5 minutes, then turn off the fire, and then put them under running water for repeated washing.
4. Take two leaves of rice dumplings and stack them together (if there is no water on the leaves, dip them in water).
5, stacked leaves, rolled from the middle of the leaves to the body, rolled into a funnel.
6. Fill a small amount of glutinous rice into the funnel and compact it; Add a piece of marinated pork belly.
7. Fill in a layer of glutinous rice, a layer of pork belly and a layer of glutinous rice in turn.
8, as shown in the figure, pinch the dumplings.
9. Turn the leaves over and cover them and press them tightly.
10, just tie the zongzi with cotton thread, put the wrapped zongzi into the pressure cooker, pour the water equal to the zongzi, and cook for 40 minutes after SAIC.
1 1, finished product drawing.