1, prepare some zongzi leaves, generally a zongzi need two zongzi leaves, so you need to pack a few will need to double the zongzi leaves.

2, prepare a small piece of ginger, remove the ginger skin, cut into ginger with a knife can remove the fishy flavor of the meat, but ginger is not wrapped into the dumplings.

3, prepare a piece of pork, fat and sinewy meat composition, the meat on the meat skin removal, respectively, sinewy meat and fat meat are cut into small pieces, the number of packages is the number of dumplings.

4, prepare an empty bowl, pour in the bowl of soy sauce, and sprinkle just prepared ginger, and then pour a certain amount of wine.

5. Put all the prepared meat into the sauce, stir the meat with chopsticks so that each piece of meat is well coated with soy sauce, and let it soak for about 1 hour.

6, the dumpling leaves clean, the dumpling leaves with scissors to cut off a tip, leaving a flat mouth, in the package need to be wrapped in the inside.

7, wrapped rice dumplings need to use glutinous rice, you can not use the usual cooking rice. Wash the glutinous rice and put it aside.

8, this time the meat has been soaked almost, the two pieces of rice dumpling leaves flat end to the inner circle, circle into a funnel shape. Remember the bottom of the tip can not have a hole.

9, first put a small amount of glutinous rice in the dumplings with a spoon, gently press with a spoon, because at the bottom of the pressure does not need to be too heavy, and then put a piece of fat on the glutinous rice, and then press again with a spoon.

10, cover the glutinous rice, and then press another layer of glutinous rice and then continue to put a piece of sinew. Finally, and then cover all the glutinous rice, each step need to be done with a spoon pressure, so that the glutinous rice will be pressed firmly cooked rice dumplings in the rice will be relatively soft and sticky.

11, the end of the rice dumpling leaves turned upward to cover the glutinous rice, the end of the cover after the death of the formation of a triangle, then the appearance of the dumplings is complete.

12, take out the rice dumplings line, bite one end with your teeth, turn around the dumplings, make a small knot, pull the line when you need to tight draw, not too loose.

13, and just like continue in the dumplings on the non-stop circle, about five or six laps, the tail of the line excess part of the pressure to the line inside, then handmade fresh meat dumplings on the completion.