It is convenient to marinate meat. According to your own taste, add light soy sauce, light soy sauce, sugar, monosodium glutamate, wine, oyster sauce, etc., and then let it taste, that is, marinate for a period of time, half a day or one night, and you can wrap it.

Method of making meat zongzi

Ingredients

5g of meat and 25 g of glutinous rice

Step

First cut the meat and marinate it with cooking wine, salt, sugar, monosodium glutamate, ginger, aniseed and soy sauce (soy sauce) for three hours.

wash reed leaves and blanch them with boiling water. Description; No need to cook, so the dumplings wrapped in reed leaves are more fragrant.

Wash glutinous rice and drain the water before making zongzi.

pour the waterlogged water in the pickled fresh meat into the glutinous rice and mix well. Description; You can add some salt to the heavy taste.

add sesame oil to the marinated meat and mix well.

start making zongzi.

after three or four hours of smouldering; The fragrance is overflowing.

Precautions

The meat needs to be marinated for a long time to taste better. Stir and marinate for three hours.

Meat Zongzi originated from Quanzhou, Fujian, southern Fujian and Southeast Asia in Taiwan Province, which is a traditional food for the Dragon Boat Festival. Its exquisite selection of materials, diverse ingredients, fine production, long history, sweet taste, oily but not greasy, bright red and yellow color, with a unique flavor, renowned at home and abroad. During the late Qing Dynasty and the Republic of China, there was a "silver dumpling" in the urban area, the most famous of which was the meat dumpling, and the meat dumpling made by Xu Niu in Guanyin Pavilion in Fuqiaotou, Quanzhou City, which was full of customers. During the Dragon Boat Festival, every household in Quanzhou has meat dumplings to worship the ancestors of the gods.