Ingredients?

Barbecued pork filling:

About 200g pork butt meat

Onion (fried) one small and half large Each

Two spoons of Lee Kum Kee barbecued pork sauce (marinated)

One spoonful of dark soy sauce (marinated)

One spoonful of oyster sauce (marinated)

Half a spoonful of sesame oil (for stir-frying)

One spoonful of sugar (for stir-frying)

Two spoonfuls of light soy sauce (for stir-frying)

Two spoonfuls of oyster sauce (for stir-frying)< /p>

One spoonful of dark soy sauce (fried) (the appropriate amount will depend on the color of the barbecued pork sauce)

One tablespoon of starch (fried) mixed with half a bowl of water

Round glutinous rice< /p>

Zong leaves or reed leaves

How to make barbecued pork rice dumplings?

Making the stuffing and marinating:

Cut the pork hind leg into small cubes

Put in Lee Kum Kee barbecued pork sauce, dark soy sauce and oyster sauce and marinate for more than an hour

(I haven’t tried the effect of the length of time on the filling. I’m tight on 1 hour this time so I can make the most of it. Let the meat filling absorb)

Making the filling and frying:

Put a little oil in the pot over medium heat

Fry the marinated diced meat in a bowl and set aside for later Make the starch water later

When the meat changes color, add the onions and stir-fry until the onions become transparent (soft and cooked)

Add sugar, sesame oil, oyster sauce and light soy sauce and stir-fry over low heat

Add dark soy sauce to adjust the color and taste the saltiness

Finally, the starch paste is thickened?

Remove from the pot and let cool

Making rice dumplings:

Wash the round glutinous rice and soak it for at least 3 hours

Dry rice dumpling leaves also need to be soaked in advance

If it is fresh reed leaves or rice dumpling leaves, just wash them directly

Drain the water from the glutinous rice and add the barbecued pork filling and mix well

Take two rice dumpling leaves and overlap them

Fold them in half into a funnel shape at about 60 degrees

Bottom It must be folded (completely sealed)

Add the mixed rice with the barbecued pork filling into the folded funnel

You can add another piece of uncut barbecued pork for filling or add some in the middle. Drier barbecued pork filling

The rice should not exceed the edge of the leaves at the bottom of the funnel

Hold the bottom of the rice dumpling with your left hand and pinch the rice dumpling leaves with your right hand to fold them

Fold the leaves flat

Use your right hand to fold the right leaf down and quickly press it with the fingers of your left hand

Quickly fold the left leaf down and press it with your left thumb

Hold the finished rice dumpling with your left hand

And rotate the excess part of the rice dumpling leaves clockwise against the rice dumpling body to form a sharp angle

Hold the rice dumpling body with the left hand and point the thread end downward?

Wrap from the bottom of the rice dumpling (the two front ends held by your left hand)

Wrap it twice first and then evenly wrap it to the other end, also wrap it twice at the end

And then stand upright Make two turns to press the front coil?

Leave the thread end 2.3 cm

Straighten it together with the bottom line

Tuck the end line of the horizontal set of threads Pull it in and pull it out twice.

Pack the wrapped rice dumplings tightly in the soup pot, stack a few plates on top to press the rice dumplings tightly, put the water or water for soaking the rice dumpling leaves?

Cook at least 2 hours, the longer the better?

Then soak overnight?

Take it out the next day, rinse it and put it in the refrigerator

You’re done