First, we wash the prepared glutinous rice, and then soak it in clear water for 3-4 hours. After soaking, we control the dry water and put it into the basin. Then we add the right amount of soy sauce and salt and mix well. Then we cut the pork into small pieces, mix them with proper amount of soy sauce, sugar, salt, monosodium glutamate, cooking wine and onion, and then marinate them in Jiang Mo. After soaking, we took out two palm leaves (hairy backs) and folded them into triangular pockets. Then we add glutinous rice and onions. Then put in glutinous rice which accounts for 2/3 of the bag, knead the zongzi into a rectangle with your left hand, push the unfolded palm leaves upward with your right hand, fold the lower two corners, and then fold the fourth corner to form a four-corner zongzi shape, and tie it tightly with lotus grass to become a raw meat zongzi. Put raw zongzi into the pot and add water. The water must drown the zongzi. Then press it with a heavy object and cook it for 2 hours with water.

How to cook zongzi?

1, cold water pot: First of all, we put the wrapped zongzi into a cold water pot, put it neatly in the pot, soak the zongzi in water for about two inches, then roll it up and cook it with high fire 1 hour. There are several points that need our attention. Zongzi must be cooked in cold water. As the water temperature rises slowly, the fragrance of zongzi leaves will gradually penetrate into the glutinous rice, so that the cooked zongzi will be more fragrant. In addition, cooking zongzi with cold water can make the cooked zongzi mature and consistent, without hardness. Secondly, the water surface must be higher than zongzi, and it is better to soak zongzi for about two inches. This is because zongzi will swell during cooking. If there is not enough water, the zongzi above will be pushed out of the water. Without enough water, it is not easy to cook the zongzi thoroughly, and the cooked zongzi is not soft enough.

Thirdly, after jiaozi is put into the pot, it is best to press it with a heavy object, so that the cooked jiaozi will not be rotten. The fourth is not to add raw water in the process of cooking zongzi, which will affect the taste of zongzi. It is best to note that Longshui Zongzi can't be cooked with other Zongzi, and the cooking time should be controlled, neither too long nor too short. The soaking time of glutinous rice, the firepower of each family, the size of zongzi, the use of pressure cooker or ordinary pot, etc. will all affect the cooking time.

2. soak zongzi: when zongzi is almost cooked, you can take a zongzi and open it to see if it is cooked. Don't wait until it is ripe, because it will take longer to do it once. Of course, we can also pick it up and press it with our fingers after cooking it to a certain extent. If it feels soft and sticky, it is cooked, otherwise it needs to be cooked. After the zongzi is cooked, don't rush out of the pot, but leave the zongzi in the pot to soak for more than 1 hour, so that it tastes better and tastes better.