2. Accessories: garlic 1 head
3. Wash the fresh leaves and drain them, as long as they don't drip. Then cut off the yellow leaves on the tip of the leaf for later use. Be careful that the edges will cut your hands when washing.
4, cut leaves, fresh leaves can be used directly, without boiling in water.
5. If you buy this kind of dried zongzi leaves, you need to boil them with water. After boiling for two or three minutes, they will be softened, then they will be removed and washed, and then the dead leaves at the tip will be cut off. There are some dried zongzi leaves at home, so I used the same half this time.
6. You can use cotton thread or palm leaves to tie the leaves. This is the palm leaves left over from the past. Just like cooking the leaves, you need to cook them. After the water is boiled, put them in and cook for two or three minutes to soften them. Make sure that the water does not pass through the palm leaves. When cooking, press the place that has not passed the water with a shovel.
7. Prepare glutinous rice.
8. Drain the glutinous rice after washing. After draining for two or three minutes, pour it into a slightly larger basin. The size of the basin is subject to the better mixing of the glutinous rice (the glutinous rice can be washed without soaking).
9. Wash the pork belly and cut it into pieces and put it into the basin. The skin can be removed or not, because the skin is also very soft after cooking. The same pork belly can also be replaced by ribs. If ribs are used, it is better to bring some fat.
10, garlic cut into garlic foam and put in the meat bowl.
1 1, the amount of seasoning in the meat is: 3 tablespoons of soy sauce, 3 tablespoons of soy sauce 1 spoon, 3 tablespoons of soybean sauce, old wine 1 spoon, and a proper amount of chicken essence. Add them and mix well.
12, mix well before adding salt. If you are not sure, you can dip it in chopsticks and taste it a little before adding it. It is best to cover the prepared meat with plastic wrap and put it in the refrigerator for one night, so that the wrapped zongzi meat will be more compact. If it is not salted, it is ok. The meat will be a little loose, depending on your preference.
13, mix well after mixing, and be sure to mix until the color is even.
14. Let's wrap zongzi. Two pieces of zongzi leaves are taken out, with the back facing the back and the smooth side facing outward, so that both sides are smooth, especially the fresh zongzi leaves, and the back will be rough and easy to hurt your hands.
15, from the top to the bottom third of the leaves, that is, from the place where the tip has just been cut off to the root third, to form a cone, and the bottom should be folded a little when it is wound around, so as not to leak rice.
16. After winding, use the thumb and palm U-shape to just jam the leaves (the operation is the same for both hands).
17, then add a little glutinous rice and dig a hole in the middle.
18, put a piece of meat.
19, add glutinous rice on it, and flatten it with the other hand after adding glutinous rice.
20. The leaves at the bottom are turned over to cover the glutinous rice. After covering, both sides need to be folded down a little. First, make one side, and be sure to pay attention to the position of the corner. If the corner is not made, tidy it by hand and hold it tightly after folding it.
2 1, and then get the other side, fold it down and hold it with your thumb. After this step is done, it is basically half the success.
22. Then fold the roots of the leaves, and fold them in the direction of the little finger, and hold them tightly after folding.
23. Tie it tightly with a rope. When tying it, you can tie it several times, especially at the corners. If it is not tightly wrapped, it must be tied, otherwise it will easily leak rice when cooking.
24. In the enlarged pot of cooked zongzi, add the water without zongzi, cover the lid and bring to a boil. After boiling, turn to low heat and cook for 2 hours.
25. After the water is boiled, it must be cooked slowly with a small fire, because the rice is raw, and it needs to be turned up and down several times in the middle.