Difficulty: cooking (advanced)

Time: 30-60 minutes

Main ingredients:

Skinned pork belly 260g

8 mushrooms

Glutinous rice 500g

Accessories:

Proper amount of salt

Proper amount of cooking wine

Old pumping right amount

Proper amount of sugar

Appropriate amount of oyster sauce

Proper amount of zongye

Proper amount of soy sauce

Proper amount of oil

Appropriate amount of cotton thread

Practice steps:

1. Wash the peeled pork belly, cut into small pieces, mix with salt, cooking wine, soy sauce, sugar and oyster sauce, stir well, refrigerate in the refrigerator and marinate overnight; 4, 5, 6, 7. Fill a small amount of glutinous rice into the funnel and compact it; 8. Put a piece of marinated pork belly and a piece of mushrooms; 9. Fill in glutinous rice; 10, as shown in the figure, pinch the zongzi; 1 1, turn the leaves over and cover them, and pinch them tightly; 12, just tie the zongzi with cotton thread; 13. Put the wrapped zongzi into the pressure cooker, pour the clear water equal to the zongzi, and cook for 40 minutes after SAIC. 14. After the zongzi is naturally cooled, it can be put into a fresh-keeping bag and frozen.

2. After washing the glutinous rice, soak it in clear water for 4 hours, stir it evenly with 35g soy sauce and 12g vegetable oil, cover it with plastic wrap, and swell it for 2 hours for later use;

3. Soak the mushrooms in advance, wash them and cut them into pieces; Marinate in pork belly for 4 hours;

4. Soak the leaves for half a day in advance; Put water in the boiling pot, add a proper amount of salt, and after boiling, put the leaves in the pot and boil for 5 minutes, then turn off the fire, and then rinse them repeatedly under flowing water; Take two zongzi leaves and stack them together (if there is no water on the zongzi leaves, dip them in clear water); Roll from the middle of the leaves to the body and roll into a funnel shape;

5. Fill a small amount of glutinous rice into the funnel and compact it; Add a piece of pickled pork belly and a piece of mushrooms;

6. Fill with glutinous rice; Don't be too full, or it will leak out.

7. As shown in the figure, pinch the zongzi;

8. Turn the leaves over and cover them, and pinch them tightly;

9. Tie the zongzi with cotton thread;

10. Put the wrapped zongzi into the pressure cooker, pour the clear water equal to the zongzi, and cook for 40 minutes after SAIC.

1 1. After the zongzi is naturally cooled, it can be put into a fresh-keeping bag and frozen.