2, dumpling leaves: if it is a fresh dumpling leaves, wash it, the root (with two small pointed) cut off a little, boil water, put the dumpling leaves in the boil 3, 5 minutes on it; if it is a dry dumpling leaves on the first day of soaking, soak the dumpling leaves soft, after cutting off the root and the same treatment as the fresh ones.
3, rice: Amoy rice to fast, try not to let the rice eat water. Use lo to control the rice dry, a little bit of time (the rice will eat into a little water). Add soy sauce, salt (soy sauce slightly more).
4, meat: remove the skin, fat and lean meat separate, cut into about 3 to 4cm square pieces of meat, fat and lean meat pieces in the ratio of 1:2 more appropriate. To meat pour wine, soy sauce, salt and a little sugar, chicken essence. A little more wine is good, a little less soy sauce. Hand rubbing until the meat white foam, that the flavor has been completely eaten into the meat inside.
5, the method of wrapping rice dumplings: rice dumpling leaves are clearly divided into positive and negative (hairy side is the reverse, you can look at the leaf diameter to distinguish, the diameter of the outward bulge is the reverse), the front face in, the package pillow rice dumplings. The first thing you need to do is to tie it tightly with a cotton thread or a straw rope. The tightness of the string is very much related to whether the dumplings are good or not. Each dumplings must be put fat oh, otherwise it is not delicious.
6, cooking rice dumplings steps: a large pot, must be deep enough. Put the dumplings in, add water, water should be no more than dumplings . Boil on high heat, and then cook on low heat for 3 hours. Generally larger dumplings with a small fire to cook 2 to 3 hours.
7, Note: Cooking dumplings in the middle do not cease fire, be sure to keep the water wide open. If you find the dumplings light, you can add salt and soy sauce in the water to cook the dumplings, cook for a period of time the flavor can go in.