polished glutinous rice
500 grams
pork belly
300 grams
Reed leaf
40 sheets
condiments
Light soy sauce
Proper amount
dark soy sauce
Proper amount
salt
Proper amount
energy
1 block
five spice powder
Proper amount
Cooking wine
Proper amount
step
1. Soak pork belly to remove blood, and wash it with washed rice for later use.
2. Put salt, soy sauce, soy sauce, cooking wine, ginger and pepper in the container.
3. Take disposable gloves, grab them evenly with your hands and put them in the refrigerator for one night.
4. Marinate the glutinous rice in soy sauce and soy sauce for about 20 minutes, and take out the pork belly for later use.
5. Soak the leaves of Zongzi for 30 minutes in advance, wash the dust off them repeatedly, boil them in a boiling water pot and take them out.
6. Take two leaves of Zongzi and overlap them, and cut off the hard handle at the root.
7. Fold into a funnel shape from half of the leaves of Zongzi, add a small amount of glutinous rice and compact, with a piece of fat and a piece of lean meat.
8. Add some glutinous rice and fold the remaining leaves.
9. Tie it with cotton thread
10. Wrap them in turn, put cold water into zongzi, start the pressure cooker, press the button of beans/tendons and cook for 50 minutes.
1 1. Take out the cooked zongzi after the pressure cooker automatically deflates.