No, just use raw salted egg yolk. If you knock the raw salted duck eggs yourself, remember to remove the white film on the yolk skin, which is very fishy. If it is bought and processed salted egg yolk, use it directly.

Ingredients: 1 kg of pork belly, 1 fresh salted duck eggs, 1 kg of high-quality glutinous rice, appropriate amount of soy sauce, appropriate amount of Shaoxing rice wine and appropriate amount of salt

How to make rice dumplings with salted egg yolk and fresh meat?

1. soak glutinous rice in warm water.

2. Cut the bought fresh pork belly into small pieces, add a little salt, rice wine and other seasonings and mix well with chopsticks for later use.

3. Break the fresh salted duck eggs, put them in a bowl, drain the egg liquid, leaving only the salted yolk.

4. In the process of preparing meat and salted egg yolk, turn the soaked glutinous rice once or twice so that the rice can be soaked better, then drain the water, add seasonings such as soy sauce, turn and mix well so that every grain of rice can be absorbed fully.

5. Take zongzi leaves that have been soaked overnight, then boil them in water, take them out after boiling for 1 minutes, wash them in cold water, cut off the excess parts at both ends and drain them.

6. Take two (both tails) zongzi leaves, which overlap in the opposite direction (incompletely), put in a small bowl of rice, lightly draw a word in the middle of the rice with your index finger, put in the meat strips, then put in the salted egg yolk, and then fill the rice to cover the meat and egg yolk.

7. Fold the outer leaves of zongzi inward and backward, wrap one end and finish the other end in the same way. Tie zongzi once in the middle before tying it from one end to the other to prevent deformation. The rope should not be too tight (boiled) or too loose (flooded), so it can be pulled lightly and not moved.

8. Tie them up and put them into the pot one by one, then add cold water, which overflows the zongzi for about 1cm, and ignite. After the water boils for 15 minutes, change the position of the zongzi in the pot and cook it on slow fire for 1 hour.

9. Peel the leaves of zongzi and take a bite. The glutinous rice is soft and tender, fully absorbs the fat in the fat, and is mellow. Pork belly, fat meat melts in the mouth, and lean meat is crisp and rotten; Salted egg yolk is fresh and fragrant, and there is a sense of graininess in the entrance.