Prepare the ingredients before cooking. These are probably glutinous rice, pork belly, salted duck eggs, zongzi leaves, soy sauce, soy sauce, yellow wine and other materials. The ingredients are almost ready, so let's start talking about the method. Wash the pork belly, wash off her blood, and then cut it into cubes of two centimeters. Then put all the seasonings in and marinate the meat for about one morning! Take out the glutinous rice and wash it. Pour the sauce of cured meat into glutinous rice and soak it for about four hours. If there is less juice, you can add some water, but you must not touch the glutinous rice, so that jiaozi will be delicious.

The meat and glutinous rice are marinated, and here is jiaozi. Take a zongzi Ye Er and make it into a cone with one hand. Put glutinous rice yolk and pickled pork belly into zongzi leaves. Be careful not to expose the glutinous rice outside, or it will easily disperse after cooking. Wrap the zongzi tightly with thread after wrapping, and be careful not to leak the stuffing! One zongzi per package, soak it in water, put it all in a pressure cooker for about 30 minutes, stew it for a few hours after cooking, and then take it out to cool and eat!