Pork Quail Egg Rice Dumplings

Main Ingredients

Pork

200g

Quail Eggs

15

Glutinous Rice

500g

Supplementary Ingredients

Spicy Chilli

Amount

Dai Seasoning

Amount

Aroma Leaf

Amount

Dried Chili Pepper

1pc

Sauce Meat Packet

1pc

Salt

Amount

Monosodium Glutamate

Amount

Long Soy Sauce

Amount

Sugar

Amount

Vinegar

Amount

Wine

Amount

Dumpling Leaves

15

Steps

1. Prepare the pork pieces

2. Blanch them in a pot of cold water

3. Boil them for about five minutes, skimming off the foam. Fish out and rinse with cold water

4. Pressure cooker into the sauce meat packet (can be purchased in the market, or you can mix it yourself according to your personal taste - put onions, peppercorns, spices, cinnamon, grass fruits, nutmeg, Angelica dahurica, and other spices)

5. Add the pork pieces

6. Pressure cooker pressure for 20 minutes. Can be used directly, you can also soak overnight, the meat will be more to add flavor

7. Sauce good pieces of meat

8. Cut into the desired size pieces

9. Purchased quail eggs

10. Cleaned and put into the pot

11. Add pepper seasoning, sesame seeds, and dried chili peppers

12. Simmering for about 20 minutes

13. p>

13. Crack the skin with a spoon and soak it for 2 hours or cook it a day and night in advance

14. Pull off the shell and set aside

15. Soak the glutinous rice for 4 hours in advance and prepare the ingredients

16. The leaves of the rice dumplings can be soaked overnight in advance, or boiled in water for 5 minutes before use. Fold into a funnel shape

17. Put a small amount of glutinous rice at the bottom, put in the pork pieces

18. Put in another layer of glutinous rice, put in a quail egg

19. Press down the top leaves to cover the glutinous rice, and fold and wrap the extra leaves around the dumplings. Tie it up tightly with a marjoram. You can use shears to cut off the excess malian

20. wrap all up

21. put back into the soy sauce meat broth and cook

22. it takes about 3 hours to cook. Rinse with water to cool and ready to use

Tips

1, quail eggs and pork I chose to cook a day in advance, soak overnight will be more to add flavor!

2, dumpling leaves can be soaked a day in advance, or can be used now. According to personal preference