How to make zongzi (salty meat zongzi)?

A, soak the zongzi leaves in water one night in advance, and then wash them for later use. (If it is not soaked in advance, it can be softened quickly with boiling water.)

B, peanuts and mung beans are soaked in warm water for 1 to 2 hours.

C, chop pork belly, add 5g of salt, 5g of spiced powder, 8g of soy sauce and 1g of oil and mix well for later use.

D, shiitake mushrooms and scallops are washed with soft water for later use.

E, wash the glutinous rice, add soaked peanuts, mung beans, 6g salt, 5g allspice powder, 3g sugar and 3g oil and mix well.

F, roll the leaves into the shape of a funnel, pour in a spoonful of E, add a piece of pork belly, a scallop and half a mushroom, and then pour in a spoonful of E..

G, compact and close the mouth, tie the salty grass rope

H, put the zongzi into the pot after being wrapped, and the zongzi must be completely submerged by water, otherwise it will not be soaked in the water branch. Boil for two hours on a medium fire.