Foreword

Fresh meat zongzi is a must for Dragon Boat Festival. Compared with sweet zongzi, most of us like salty meat zongzi here. Large pieces of pork belly are melted in glutinous rice, which is fat but not greasy, delicious and delicious.

materials

main ingredients: 1g glutinous rice, 2g white sugar, 15g salt and 5g； soy sauce;

auxiliary materials: pork belly 6g, white sugar 7g, salt 7g, soy sauce 15g, chicken essence 1g, white wine 5g

handmade gourmet fresh meat zongzi

1

blanched leaves until soft, soaked in water

2

chopped pork belly, and added with seasonings in auxiliary materials (we don't eat oily meat at home. Preserve in cold storage for one night

4

Wash the glutinous rice clean, dry it

5

Add the seasoning in the main material, mix well, and let it stand for about 1 hour until the glutinous rice absorbs the seasoning

6

Two small zongzi leaves overlap, bend into a funnel shape, add the glutinous rice, put a few pieces of meat

7

Cover the glutinous rice, and the rest. The zongzi can be eaten after adding water (the capacity should not exceed 2/3)

1

keeping the pressure at 7 for 9 minutes

11

decompressing, or stewing for 1 hour before eating.

Tips

The cooking time of zongzi depends on the size of zongzi. Mine is relatively large, and generally it takes 1 hour to make zongzi.