If the salty taste of pork belly can't penetrate into the meat quality every time, we should consider the problem of production techniques. When necessary, you can cut a small mouth along the grain of pork belly, and then spread the broken words evenly on the surface of pork belly to facilitate the immersion of salt flavor, and the pork belly will be marinated the day before making zongzi.
It is inevitable that there will be a fishy smell in the process of pickling pork belly. When you pickle pork belly at home, you should make full use of the condiments around you. You can add a little cooking wine to remove the fishy smell, or you can add spices such as star anise to cover the fishy smell of pork belly itself.
When making meat dumplings, bosses usually clean the meat, and then directly use the secret pork belly dumplings to make the secret cured meat material, so that after the curing is completed, it can not only remove the fishy smell, but also pickle its fragrant smell into the meat.