1500g glutinous rice, 900g pork sandwich, palm leaf, Ma Lian grass, 200g soy sauce, 60g white sugar, 25g salt, 3g monosodium glutamate, 5g cooking wine, a little onion and ginger, 200g soy sauce, 60g white sugar, 25g salt, 3g monosodium glutamate, 5g cooking wine and a little onion and ginger.

Food practices

1. Wash glutinous rice, soak it in clear water for 3-4 hours, control the water to dry, put it in a basin, add 5/8 soy sauce and 2/5 salt and mix well; Cut pork into small pieces, marinate with 3/8 soy sauce, sugar, remaining salt, monosodium glutamate, cooking wine and onion, and soak in Jiang Mo.

2. Fold two palm leaves (fur backward) into a triangular pocket, put in glutinous rice, accounting for about 65,438+0/3 of the pocket, then put in a piece of meat, and then put in glutinous rice, which accounts for 2/3 of the pocket. Pinch the zongzi into a rectangle with the left hand, push the unfolded palm leaves upward with the right hand, and fold the fourth corner while folding the lower two corners, thus forming a four-corner zongzi shape.

3. Put the raw zongzi into the pot, add water (there is too much water, and the zongzi must be submerged), and press the zongzi with heavy objects to prevent the zongzi from floating. Boil on high fire for 2 hours, then add some water. After boiling, simmer for 4-5 hours with low fire to make it mature.

Gourmet special

It's sticky, fragrant and delicious.