The practice of wrapping meat brown

1. Wash the bought zongzi leaves with a brush.

2. Cut off both ends with scissors, and then rinse with water.

3. Wash the glutinous rice and add a little edible alkali.

4. Wash pork belly and marinate it with salt, soy sauce and wine (choose pork belly or pork leg with fat and thin).

5. Take zongzi leaves and roll the pointed end into a funnel shape as shown in the figure.

Step 6 put in glutinous rice

7. Put a piece of pickled pork.

8. Add a certain amount of glutinous rice to cover the pork.

9. Compaction with fingers

10. Separate the index finger and thumb with one hand and fix them on both sides of the zongzi leaf, and grasp the other end of the zongzi leaf with the other hand.

1 1. As shown in the figure, press the excess part in the direction of the glutinous rice to completely cover the glutinous rice.

12. Pinch the redundant zongzi leaves with your fingers and fold them to one side.

13. The folded zongzi leaves and zongzi are fixed with one hand.

14. Hold the rope with the other hand and wrap the zongzi tightly (note that both ends need to be wrapped tightly to prevent rice leakage during cooking).

15. Put the tied zongzi into the pressure cooker, add water, the amount of water should be enough to completely submerge all zongzi, and cover it. After SAIC, the fire lasted for ten minutes, and then it was changed to medium fire for 30 minutes.

16. After the lid can be opened, you can enjoy the delicious zongzi.