material

Zongye 2 Jin

Glutinous rice 5 kg

Pork belly 2 Jin

Salted egg yolk

Fresh soy sauce

chicken essence

salt

working methods

1- Soak the leaves in boiling water, then wash them with clear water and cut them off.

2- Wash glutinous rice in advance, add fresh soy sauce, chicken essence and less salt, and mix well for later use.

3- Pork belly cut into pieces, quite fat and thin. Add soy sauce, cooking wine, ginger powder, chicken essence and a little salt and mix well.

4- Salted egg yolk, buy ready-made.

5- Take two pieces and fold them into a semi-triangle. Pay attention to the bottom seal.

6- Add glutinous rice and compact the rice with your fingers. Draw a word gently in the middle of the rice with your index finger.

7- Add pork belly and salted egg yolk. Add rice to cover.

8- Cover the rice with your right hand first. Fold it back, wrap one end and finish the other end in the same way.

9- Tie zongzi once in the middle before tying it from one end to the other to prevent deformation. The rope should not be too tight (boiled) or too loose (flooded), just pull it lightly.

10- Put the wrapped zongzi into the pot, add water to cover the zongzi, and add a little salt.

1 1- Bring the fire to a boil, turn it down and burn it for 3 hours, and turn it once in the middle. It smells good and looks inward.