How to eat big meat dumplings.
Cut the meat into cubes and put one piece for each zongzi.
After the meat is washed, add onion and ginger, light soy sauce, light soy sauce and yellow wine to taste, half light soy sauce and half light soy sauce, and leave a little at the bottom of the container, so that the meat can be seasoned for about 4 hours, and turn it with chopsticks in the middle to ensure that every piece of meat is soaked.
Mix rice, pour in soy sauce, soy sauce and salty rice until you taste it. Add two teaspoons of sugar and two tablespoons of salad oil. I'd better wait for the rice to be absorbed after mixing, and I can omit it if I don't have time.
Wash the glutinous rice, drain it, and prepare it first until the water is absorbed by the rice and it is not wet to the touch. Generally, it takes 2-3 hours. If it is placed in an impermeable container, it should be turned over every once in a while, otherwise the rice below is too wet. If it is a porous container, it is not a big problem.
I bought dried zongzi leaves, so I have to cook them for about 20 minutes before wrapping them, until they won't break when they are bent. If you prepare early, you can also achieve your goal by soaking for a long time. After cooking, put it in water to prevent it from breaking easily after drying.
After wrapping, cook, put some salt in cold water, and the water will not pass the zongzi. After the fire is boiled, turn to a low heat, add it after the water is dry, and keep burning for 5-6 hours, so that it tastes good!