polished glutinous rice

1500g

pork

250 grams

Eggs (of hens)

10

condiments

red date

1?o'clock

Red bean shrub

1?o'clock

Light soy sauce

70 ml

cooking wine

10ml

energy

2 tablets

verdant

one passage

refined sugar

A small spoon.

step

1. This is pineapple leaf. Buy 2 kg 4 yuan 1 kg every year.

2. Soak the leaves in an enlarged pot for one night, scrub them clean, put them in an enlarged pot and boil them for 30 minutes; Remove the leaves and pour out the water for later use.

3. Soak the glutinous rice with clear water one night in advance, and the soaking time should preferably exceed 10 hour. Other soaked red beans, dates and lotus seeds are rarely used, and red dates can be soaked one hour in advance;

4. Take out a part of the soaked glutinous rice and pour in a proper amount of soy sauce, about 50 ml, and mix well for later use.

5. Marinate the pork one day in advance, cut the pork into pieces (any size), add cooking wine, soy sauce, onion ginger and sugar, put it in a fresh-keeping bag, and marinate it in the refrigerator for about 20 hours.

6. Prepare all the materials, and at the same time, prepare a proper amount of cotton thread to tie zongzi.

7. The burr of pineapple leaves faces outward. According to the size of the leaves, put several leaves together into a big block, and first put in a proper amount of glutinous rice to smooth it.

8. put another piece of meat,

9. Sprinkle a little glutinous rice on the meat.

10. Fold in half first,

1 1. Fold it up and down. If the leaf is accidentally punctured, just dump the rice and start over.

12. Hold it with your hands after folding it in half, and wrap your right hand with cotton thread from top to bottom, which is the sauce purple.

13. First, put some water in the cauldron (not too much, but don't burn the zongzi) and prepare boiling water. After the water boils, put the zongzi into it, and then pour in boiling water until the zongzi doesn't burn.

14. Press a perforated strainer on it, then press a large bowl filled with water, cover the lid and cook. Bring it to a boil with high fire and cook for one hour on medium fire.

15. After one hour, add the boiled eggs (slightly boiled in another pot), and the water has gone down a little. Pour appropriate amount of boiling water and continue to cook for one and a half hours.

16. Cover the cooked zongzi and keep it stuffy 1-2 hours. Then take out zongzi and eggs to eat.