2. Marinate pork belly with hot water and cut it into small strips. Then add garlic, ginger, sugar and salt, seal it with plastic wrap and put it in the refrigerator for pickling.
3. Soak glutinous rice and mung beans.
4. Wash the leaves, cut off the head and tail of the leaves, soak them in clear water, and then dry them.
5. After steaming mung beans, drain the water and steam for 30 minutes without seasoning.
6. Stir-fry mung beans. After steaming mung beans, the work is only half finished. Next, you need to fry mung beans with a small fire in a coal stove.
7. Mix glutinous rice. After the soaked glutinous rice is washed and drained with water, peanut oil, sugar and salt need to be added to mix well, and then set aside.
8. Cut the salted egg yolk. After the salted egg yolk is separated from the egg white, it needs to be washed with water and then cut in half.
9. Making Prefabricated Stuffing This process is mainly to wrap salted egg yolk and pork with mung bean paste to make stuffing balls. The advantage of this method is that it can naturally improve the efficiency of making zongzi.
10, wrapping zongzi Fold two leaves of zongzi into a funnel shape, add a pinch of rice, mung bean, egg yolk and pork in turn, cover with a little rice, then fold the leaves of zongzi and wrap them tightly.
1 1. Cooking zongzi Put the prepared zongzi into a large-capacity stainless steel bucket and cook it with firewood and coal stove. It takes about 6 hours to cook a batch of zongzi.