The practice of lotus leaf dumplings:

1. dry lotus leaves first rinsed with water, prepare a pot of hot water, the lotus leaves into the blanching two or three minutes. Lotus leaves become soft, take out and then rinse with cool water, flat standby;

2. Pork leg skin, according to the cross-fiber fat and thin respectively, cut into rectangular cubes (each weighing about 20 grams), put into a large pot, add 7 grams of sugar, 10 grams of salt and monosodium glutamate, white wine, repeated rubbing, using the material infiltrated into the meat, until the flooding of the white foam when the stop.

4, the left hand to take the lotus leaf 2, hairy side down, width 1/5 stacked, right hand another lotus leaf, light side up, about 1/3 stacked in the left hand at the end of the lotus leaf lotus leaf will be a long, in the total length of 2/5 folded, stacked on both sides of the about 3 cm into a funnel shape.

5, the left hand to hold the lotus leaf, the right hand into the 40 grams of glutinous rice, meat 3 small pieces (two lean and one fat) according to the order of lean, fat, lean horizontal on the rice, and then covered with 60 grams of glutinous rice, paved, will grow out of the part of the zongzhong leaves folded, cover the rice, wrapped into a prisoner corner of the short and strong rectangular pillow shape, folded with a rope to eighty percent of the tight can be, according to the method = one by one, wrapped well.

6, the pot of water boiling, and then the packaged dumplings under the pot, the water surface should be higher than the dumplings about 3 to 5 cm, with a bamboo frame and stone on the dumplings on the compaction, with a strong fire to cook for 2 hours, and then with a small fire to cook for an hour that is cooked.