First, soak the leaves and branches of Zongzi one day in advance and wash them before use. Slice the salted egg yolk with thread and cut it. This is homemade salted egg yolk that has been marinated for 22 days. It's fragrant and oily. This is barbecue and diced.
Soak red beans the next night and wash them before use. Soak the glutinous rice about 1 hour in advance and wash it.
Soak the washed glutinous rice. Wash glutinous rice and red beans. Put some oil, salt and soy sauce in glutinous rice and red beans, season and mix well. Pork belly is cut into pieces, and red onion is chopped.
2. Seasoning: cooking wine, pepper, four seasons sauce, south milk, chicken essence and salt. soy
Saute red onion in hot oil pan, add some salt and saute together, add pork belly and milk. Add four seasons sauce, cooking wine, pepper, milk and chicken essence. Stir-fry soy sauce Stir-fry until the pork belly is evenly covered with sauce, and stir-fry until it changes color. Stir-fried too much pork belly with seasoning, which is very fragrant. Stir-fry the shrimp in a pot and take it out for later use. Everything is ready, and dumplings are made.
3, 2-3 pieces of zongzi leaves are bent into a funnel shape, grab a handful of glutinous rice, then add pork belly, barbecued pork, shrimp skin and half salted egg yolk in turn, then grab a handful of glutinous rice red beans to cover it, cover the upper zongzi leaves down, twist them tightly to one side, wrap them into square zongzi, and then help them tightly with soaked and washed zongzi, OK. The wrapped zongzi consists of four asymmetrical corners.
Put the wrapped zongzi into a pot with boiling water and simmer for 1.5 hours. Turn off the fire for 3-5 minutes. My sister said that the pressure cooker was not so delicious, so I chose this pot for slow stew. The cooked zongzi should be lifted, not soaked in the pot all the time, and hung up, so that it can be preserved for a longer time. Beautiful and delicious meat, egg yolk and zongzi are all ready.