Step 1: Prepare

▼ Zongye

1. Soak dry leaves in clear water overnight, and omit this step for fresh leaves.

2. After the leaves are soaked, rinse both sides with clear water, which can be wiped by hand or with a cleaning tool.

3, add a lot of water to the pot to boil, put the leaves in the pot and scald them with boiling water for three minutes.

4. Take out reed leaves, cut off petioles, rinse with clear water, and drain for later use.

▼ glutinous rice

1. Wash glutinous rice with clear water and soak it for 8 hours until it can be easily crushed by hand.

2. Drain the soaked glutinous rice, add proper amount of cooking oil, soy sauce, salt and sugar, and stir well for later use.

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Step 2: Mix the stuffing.

Pork stuffing materials: pork belly, soy sauce, salt and sugar.

1, wash the pork belly with clear water, and choose pork belly with certain fat to be more delicious.

2. Cut the pork belly into squares of equal size and put them in a bowl. Add a spoonful of soy sauce, half a spoonful of salt and a spoonful of sugar and mix well.

3. The stirred pork belly can be used after standing for two hours.

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bale

1. Pick two zongzi leaves so that the smooth side of the leaves faces up. The leaves are recessed into the funnel shape by hand at a distance of one third from the petiole, and the bottom of the funnel must be important, otherwise rice will be leaked.

2. Add a proper amount of glutinous rice to half of the funnel and press it with a spoon to make the bottom fuller.

3. Add a piece of marinated pork belly and gently press it with a spoon.

4. Add glutinous rice again and compact it with a spoon to make it flush with the funnel mouth. Can't add too little, lest zongzi watch dry; Don't add too much, lest the zongzi fall apart when cooking.

5. Press down the leaves at the top of the zongzi to cover the surface of the funnel. Gently press down the leaves on both sides with your hands and wrap them tightly. After that, the tips of zongzi leaves are folded to one side.

6. Tie the zongzi with a rope. The whole process should be pressed by hand, and the glutinous rice will leak out if you are not careful.

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Step 4: Cook.

1, put zongzi in the pot and pour boiling water. Water can't cross the surface of zongzi.

2. After the glutinous rice is boiled in the fire, it will be steamed slowly, and it will become soft and glutinous in about two hours.

3, plate, eat!