Ingredients:

Glutinous rice, rice dumpling leaves, pork, garlic, ginger, soy sauce, five-spice powder, chicken essence, a little cooking wine, and salt.

Method:

1. Ingredients:

1.1 Wash the glutinous rice and soak it for 3 hours and set aside.

1.2 Wash the fresh rice dumpling leaves (if they are dry rice dumpling leaves, soak them for a day first to soften them), pick out the complete ones and put them aside for later use, and tear the incomplete rice dumplings into wide pieces. 5mm filament is spare.

2. Stuffing:

2.1 Chop the pork into minced meat according to the ratio of fat to lean 4:1;

2.2 A little garlic and ginger, pound into ginger Minced garlic;

2.3 Pour the two ingredients from 2.1 to 2.2 into a vessel, add an appropriate amount of soy sauce, five-spice powder, salt, chicken essence, and a little cooking wine, and stir evenly.

3. Wrapping the rice dumplings:

3.1 Distinguish the front and back sides of the rice dumpling leaves (can be distinguished by the leaf diameter, the side with hair that bulges outward is the reverse side), and spread it out with the front side facing up in both hands. , turn your hands outwards, and roll the rice dumpling leaves into a cone shape;

3.2 Put the rolled rice dumpling leaves in the tiger's mouth of your left hand, with the tiger's mouth facing you, and the side with the long tail facing outward;

3.3 Pour a spoonful of soaked glutinous rice into the rice dumpling leaf roll, spoon a small spoonful of the mixed meat filling on the rice, then cover it with a layer of rice and press it;

3.4 Put the leaves Remove the tail cover, use your right hand to pinch the leaf tail at the opening, and form an isosceles triangle on the top of the cover. Roll up the excess leaf tail (note that there should be a little space when rolling. The rice will expand after cooking, but the space should not be too large. Otherwise, it will easily fall apart);

3.5 Put the torn leaves into the cone at the bottom of the tiger's mouth, go up and around the top of the cover twice, and tie it securely (the coils should be tied with two corners on one side) ;

3.6 Cut off the excess leaf tails (so that a four-cornered diamond-shaped rice dumpling looks more beautiful).

4. Cook rice dumplings:

4.1 First pour water into the pot and boil;

4.2 Add the wrapped rice dumplings and a few more Add a garlic clove, a little salt, and water to completely cover the rice dumplings;

4.3 Cook over medium heat for about two hours, remove from the pot and drain the water when they are cooked through.