2. Wash the peeled pork belly, cut it into small pieces, mix it with soy sauce, salt, pepper powder, cooking wine, sugar, chicken essence and spiced powder, stir well, and marinate it in the refrigerator overnight.
3. After washing the glutinous rice, soak it in clear water for 4 hours, stir it evenly with 35g soy sauce and 12g vegetable oil, cover it with plastic wrap and stand by for 2 hours.
4. Soak the leaves for half a day in advance; Put water into a boiling pot, add appropriate amount of salt, boil and put zongzi leaves into the pot for 5 minutes, then turn off the fire and rinse repeatedly under running water.
5. Take two zongzi and stack them together.
6. The folded leaves roll from the middle of the leaves to the body and roll into a funnel shape.
7. Put a small amount of glutinous rice into the funnel and compact it; Add a piece of pickled pork belly.
8. Fill in a layer of glutinous rice, a layer of pork belly and a layer of glutinous rice in turn.
9. Pinch jiaozi.
10, turn the leaves over, cover them and press them tightly.
1 1. Just tie the zongzi with cotton thread, put the wrapped zongzi into the pressure cooker, pour the water equal to the zongzi, and cook for 40 minutes after SAIC.