2. Prepare some zongzi leaves. Generally, one zongzi needs two zongzi leaves, so you need to pack several zongzi leaves twice.
3. Prepare a small piece of ginger, remove the skin of ginger, and cut it into minced ginger with a knife to remove the fishy smell in the meat, but ginger is not wrapped in zongzi.
4. Prepare a piece of pork belly, which consists of fat meat and gluten meat. After removing the skin from the meat, cut the gluten meat and fat meat into small pieces, the number is the number of dumplings.
5. Prepare an empty bowl, pour a large amount of soy sauce into the bowl, sprinkle the ginger powder just prepared, and then pour a certain amount of cooking wine.
6. Put all the prepared meat into the sauce, stir the meat with chopsticks, so that each piece of meat is fully stained with soy sauce and soaked for about 1 hour.
7. Wash the leaves, cut off a sharp point of the leaves with scissors, leaving a flat mouth, which needs to be wrapped inside when wrapping.
8. Glutinous rice should be used for dumplings, and rice used for cooking at ordinary times should not be used. Wash the glutinous rice and put it aside for later use.
9. At this time, the meat has been soaked almost. Circle one end of the flat head of the two leaves inward and circle it into a funnel shape. Remember that the tip at the bottom can't have holes.
10, first put a small amount of glutinous rice into the zongzi with a spoon, and gently press it with a spoon, because it is not necessary to press it too hard at the bottom, then put a piece of fat on the glutinous rice and press it with a spoon again.
1 1, cover with glutinous rice, press a layer of glutinous rice, and then continue to put a piece of gluten. Finally, cover it all with sticky rice. Every step needs to be pressed with a spoon, so that the sticky rice will be pressed firmly and the rice in the zongzi will be soft and glutinous.
12. Turn the tail of the zongzi leaf upward on the glutinous rice, and cover the tail to form a triangle after death, then the appearance of zongzi is completed.
13, take out the zongzi string, bite one end with your teeth, turn around the zongzi, and make a summary. When pulling the string, you need to tighten it, not too loose.
14. Continue to circle the zongzi as before. After about five or six laps, press the excess part of the end of the line into the line, and the handmade fresh meat zongzi will be completed.