Main ingredients
Peeled mung beans: 500 Pork belly: 600 Zong leaves: 60 pieces Glutinous rice: 800
Accessories
Salt: appropriate amount Five-spice powder: appropriate amount Cooking wine: appropriate amount light soy sauce: appropriate amount Sugar: appropriate amount
Specific steps
The first step
The first step
1. Cut the pork belly into small pieces
Step 2
Step 2
2. Add light soy sauce, cooking wine, five-spice powder, sugar, salt and ginger Slices
Step 3
Step 3
3. Mix evenly with your hands and marinate in the refrigerator for more than 2 hours
Step 4
Step 4
4. Peel the mung beans and glutinous rice and soak them one night in advance
Step 5
Step 5
5. Add appropriate amount of salt to the glutinous rice and mix well
Step 6
Step 6
6. Wash Two clean reed leaves
Step 7
Step 7
7. Fold into a funnel shape,
Step 8
Step 8
8. Add a spoonful of glutinous rice
Step 9
Step 9
9. A spoonful of mung beans
Step 10
Step 10
10. Add meat filling
Step 11
Step 11
11. Add another spoonful of mung beans and a spoonful of glutinous rice, and finally lightly compact the glutinous rice
Step 12< /p>
Step 12
12. Use your thumb and middle finger to pinch both sides toward the middle. (Key step)
Step 13
Step 13
13. Fold the reed leaves downward and wrap them
Step 14
Step 14
14. Use the rice dumpling rope to fold and twist the knot tightly. Cut off the hard stems
Step 15
Step 15
15. Put the rice dumplings into the pot, add a lot of water, and bring to a boil over high heat , turn to medium to low heat and simmer for two hours