How to make salted egg jiaozi? It is fragrant and greasy, and it is addictive after eating it. In fact, although the egg yolk zongzi is delicious, it tastes too greasy. This Dragon Boat Festival can't compare with changing the style, combining meat and dried incense perfectly, and getting rid of your cognitive ability of traditional meat dumplings. Raw pork is tight and fat, delicious and salty, and it is not enough to cook a pot!

Raw materials and equipment are soaked in 2kg boiled rice, 2kg pork belly, proper dried vegetables, proper chestnuts, proper fresh couple sauce, proper soy sauce,10g soy sauce, 2g salt, proper ginger slices, goose titanium crystal pot, goose pressure cooker, proper zongye and twine.

Step one, put zongye into the titanium crystal pot of goose, boil it and soak it for a while; Drain water for later use; 2 kg of fermented rice for morning tea; Drain the water, add light soy sauce and stir the fresh couple; 2 kg pork belly washed and sliced.

Step 2: Put it in a bowl, add ginger slices, 10g soy sauce king and 2g salt, and squeeze in a proper amount of soy sauce. Then squeeze in a proper amount of fresh couple sauce; Mix well and marinate for later use; Prepare jiaozi in advance: firstly, take 2-3 zongzi leaves and stack them on top of each other;

The third step is to fold one third of the leaves into a barrel shape; Spoon some fermented rice into the leaves of zongzi, which is similar to the amount within 1/3, and buckle it with a spoon; Add a few pieces of pickled pork belly, dried mushrooms and 1 chestnut; Change some wine to cover the table and press it more tightly;

Step 4: method of wrapping zongzi: press zongzi leaves downward; Pinch both sides tightly to avoid rice leakage; Fold the front leaves to one side; Then change hands and wrap it tighter; Tie all brown seeds into rings with cotton rope; Finally, just tie 2 knots;

Step 5, wrap each palm and prepare for cooking in advance; Put the brown seeds into the pressure cooker of the goose, about 8-90% full, and then add cold water, the flow rate of water is almost the same as that of most brown seeds;

Step 6: Cover the high-pressure pot tightly, simmer for 30 minutes. I can smell the fragrance through the screen; The color is moist and attractive, and I only want to eat this gloss; The jokes are delicious and salty, the chestnuts are soft and waxy, and a bite is delicious. If you can't use it, you can freeze it in the refrigerator. Next time you like it, just take it down and cook it until it is soft!