2. If you buy this kind of dried zongzi leaves, you need to boil them in water. It will soften after boiling for two or three minutes, then take it out and wash it, and then cut off the dead leaves at the tip. There are some dried leaves of zongzi at home, so I used the same half this time.
3. You can tie the leaves with cotton thread or palm leaves. This is a palm leaf left over from the past. Just like boiling leaves, it needs to be boiled. After the water is boiled, put it in and boil it for two or three minutes to soften it. Make sure the water doesn't flow through the palm leaves. When cooking, use a shovel to hold down the place where there is no water.
4. Wash the glutinous rice and drain it. Drain for two or three minutes, then pour into a slightly larger pot. The size of the pot is subject to the better mixing of glutinous rice (glutinous rice can be washed without soaking).
5. Wash the pork belly and cut it into pieces and put it into the basin. The skin can be removed or not, because the skin is soft after cooking. The same pork belly can also be replaced by ribs. If you use ribs, you'd better bring some fat.
6. The amount of seasoning in the meat is: 3 tablespoons of soy sauce, 1 tablespoon, 3 tablespoons of light soy sauce, old wine 1 tablespoon, and proper amount of chicken essence. Add them and stir well.
7. Stir well, then add salt. If you are not sure, you can dip it with chopsticks, taste a little and add it. It is best to wrap the prepared meat stuffing with plastic wrap and put it in the refrigerator for one night, so that the wrapped zongzi meat will be more compact. It's ok if you don't add salt. The meat will be looser, depending on your preference.
8. Then mix the glutinous rice well, and the seasoning is still the same. The dosage of 6 kg glutinous rice seasoning is: 5 tablespoons cooking wine, 5 tablespoons soy sauce, chicken essence 1 tablespoon, soy sauce 1 tablespoon, salt 1 tablespoon (this time 1 tablespoon salt is the same as soy sauce).
9. Stir evenly after adjustment. Be sure to stir until the color is evenly colored. It doesn't matter if there is water under it. It is still the same bag.
10. Take out two pieces of similar size, with the back facing backward and the smooth side facing outward, so that both sides are smooth, especially fresh leaves, and the back will be rough and easy to hurt hands. Zongzi leaves are wound from the top to the bottom third, that is, from the point where the top has just been cut off to the root third, to form a cone. When winding, the bottom should be folded a little so as not to leak rice.
1 1. After winding, the thumb and palm are U-shaped to just hold the leaves (both hands are the same). Then add a little glutinous rice, dig a hole in the middle, put a piece of meat on it, add glutinous rice on it, and flatten it with the other hand.
12. Turn the leaves underneath and cover them on the sticky rice. After covering, both sides need to be folded down a little. Fix one side first, and be sure to pay attention to the position of the corners. If the corners are not fixed, arrange them by hand and hold them tightly after folding.
13, then take it to the other side, fold it down and hold it with your thumb. When this step is done, it is basically half the battle. Then fold the roots of the zongzi leaves, fold them in the direction of the little finger, and hold them tightly after folding.
14, and then tie it with a rope. You can go to Dozza several times, especially at the corners. If the package is not tight, it must be tied tightly, otherwise it will easily leak rice when cooking. Put the cooked zongzi into an enlarged pot, cover it with water and bring it to a boil. After boiling, turn to low heat and cook for 2 hours.
15, after the water is boiled, it must be cooked slowly, because the rice is raw and will slowly expand, and it needs to be turned up and down several times. My bag is relatively large, and I cooked it for 2 hours. Be sure to cook it thoroughly the first time, and it doesn't matter if it is cooked for a long time. The first time I was unfamiliar, the second time it tasted bad and a little raw. After cooking, cover it and let it cool before eating.