Required ingredients: glutinous rice, red beans, peanuts, zongye, front leg meat, duck egg yolk, cooking wine, garlic and ginger.
Seasoning required: salt, soy sauce, oyster sauce, sugar.
1, prepare a number of zongzi leaves. According to the number of zongzi you pack, they are usually sold in bags. Two bags are almost enough. Soak them in cold water one night in advance and use them the next day.
2. Prepare half a catty of pork forelegs. The best match is three parts fat and seven parts thin. If you like lean meat, you can also put all lean meat and fat meat. First, marinate it, and add 1 spoon cooking wine, 2 tablespoons soy sauce, 1 spoon oyster sauce, 1 garlic cloves, 1.
3. Prepare some egg yolks, spray a layer of yellow wine, and then pour in some cooking oil. After stirring evenly, put them in the refrigerator and refrigerate them. Glutinous rice, adzuki bean and peanut are all soaked one night in advance. This is 800g of glutinous rice, 50g of peanut and 80g of adzuki bean. Drain the water thoroughly, pour in 2 tablespoons of soy sauce, 1 spoon of oyster sauce, 1 spoon of salt and half a spoonful of sugar, stir well again, and let stand for about half an hour.
4. While the glutinous rice is resting, let's cook the rice leaves again. When the water boils, put some salt, put the rice leaves in, cook them for about 10 minutes, turn off the fire, take them out, rinse them with clear water and soak them. At this time, the leaves will turn green, and it is best not to put them in cold water, and the rice leaves will turn black.
5, all the ingredients, all ready, and then the dumplings. Take out a zongzi leaf, fold it into a funnel shape, add a proper amount of glutinous rice, marinated meat pieces, and finally add a duck egg yolk, plunge it into the mouth, as long as it can ensure that the stuffing is not exposed, and do it in your own way.
6. If you cook zongzi in an ordinary pot, it should be a little slower. Put cold water into the pot, and the water should not pass through the zongzi. Turn the fire to a small fire and stew for an hour. When the time is up, turn off the fire and keep the lid open, and then simmer for half an hour. When the time comes, open one and have a look. Egg yolk and lean meat are soft and delicious, really not greasy at all, very delicious, and the whole room is full of zongxiang flavor.