The meat in jiaozi is raw. The stuffing in zongzi will be cooked at high temperature for more than an hour or two, and it will definitely be cooked thoroughly. If you cook the meat and then wrap it, it will destroy the nutrients in the meat.

If you use pork, you must use pork belly, because the dumplings wrapped in pork belly are the best.

The method of wrapping zongzi with pork belly;

Tools/raw materials

pork belly

polished glutinous rice

bamboo leaf

Methods/steps

Before we make zongzi, we should prepare glutinous rice. Pickled pork belly. We should pickle pork belly in advance. The amount of seasoning should be based on the amount of meat. I added the amount of spoons in the picture, and soy sauce and soy sauce are two spoons. Salt, stir one and finally put it in the refrigerator.

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Pork belly should be marinated one day in advance for later use. Pickled pork belly can be stored in the refrigerator for one night and wrapped in jiaozi the next day. This is braised pork belly.

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We should make zongzi and glutinous rice in advance, and soak them for one night, so that the taste of zongzi and glutinous rice will be waxy.

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This is the glutinous rice soaked the next day. After the rice is soaked, who will drain and feed it? There are two spoonfuls of soy sauce and soy sauce, plus a proper amount of salt.

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Prepare bamboo leaves. If there are no bamboo leaves, go to the vegetable market and sell them. You need to cook them in a pot so that the wrapped leaves will not crack.

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Finally, salted egg yolk is everything. Just put half an egg yolk in each one. If half is not enough, you can add more.

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Finally, it's time to make zongzi, with glutinous rice below and pork belly above.

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Finally, we can cook the wrapped zongzi. When the fire boils, it turns to medium fire after 10 minutes, and it can be taken out in about 2 hours.

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I think my jiaozi is delicious. You can all learn to do it. Oh, it's not that hard.

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