Seasoning for cured meat: 2 tbsps of soy sauce or soy sauce, 2 tbsps of sugar, oyster sauce 1 tbsps, water for soaking dried mushrooms 1 tbsps, 4 tbsps of high-alcohol liquor, a little salt, and white pepper 1 tbsps (optional).

Seasoning for soaking glutinous rice: 3 tablespoons of soy sauce or soy sauce, a little salt and a proper amount of water.

Practice (corresponding to the serial number of the above step diagram):

1.Weigh all kinds of main ingredients, and cut plum blossom meat into 3 -4cm cubes.

2. Soak the dried shiitake mushrooms in warm water for a while, then pour off the water, wash the shiitake mushrooms, soak them in clean warm water again 1 hour, and keep the juice.

3. Prepare seasoning for cured meat: pour soy sauce, sugar and oyster sauce into a large container.

4. Continue to pour in 1 tablespoon of water soaked in dried mushrooms.

5. Pour in white wine, salt and white pepper and mix well.

6. soak the cut meat in the seasoning.

7. Cover the surface with plastic wrap and put it in the fresh-keeping room of the refrigerator for one night.

8. Soaked mushrooms are all in two. After washing glutinous rice, add seasoning and clear water until the water does not reach the surface, and soak for 6-8 hours.

9. If the zongzi leaves are dry, they need to be boiled in water for 3 minutes and then soaked in cold water; If it is fresh, just soak it for a while.

10. After the glutinous rice is soaked, pour off the water.

11.Start making zongzi! Wipe a layer of water on the chopping board, spread a zongzi leaf and brush the surface with a layer of water.

12. Lift both ends of the blade with both hands and move closer to the center.

13. Overlap the tails at both ends, grasp the overlapped part with one hand, and hold the tip formed in the middle with the other hand.

14. Fold the tip by hand and seal the mouth tightly.

15. A cone comes out.

16. First add half a teaspoon of glutinous rice to the bottom of the cone, then add a piece of mushroom, and then add half a teaspoon of glutinous rice.

17. Add chestnuts.

18. Then put half a spoonful of glutinous rice.

19. Add a piece of salted fresh meat.

20. Finally, add glutinous rice until the whole cone is 90% full.

21.Cover the glutinous rice with the extra leaves on the awl. At this time, the top surface is still a circle.

22. Press the cone with thumb and forefinger respectively to form a triangular cross section.

23. Find a white cotton thread, press one end with your left thumb and start winding with your other hand.

24. Don't tie the thread too tightly, or the finished zongzi will have a waist, not a complete triangular cone. The degree of tightness is shown in Figure 24. The position of my thumb.

25. Tie the hook and a zongzi will be wrapped. Fig. 25 The tip of the top left corner of Zongzi is the place where the thumb is pinched in Figures 13 and 14.

26. This picture shows that when cooking zongzi, the zongzi is placed in such a way that the bottom of the long cone faces down.

27. After the dumplings are wrapped, put them in cold water and cook them for 45-50 minutes after the fire is boiled. The cooked zongzi is directly soaked in water, and the glutinous rice will be agglomerated after cooling.