Step 1

Add the sugar, salt, and white wine to the cubed pork and scrub the seasoning with the meat (try to choose a higher degree of white wine which will be more flavorful)

Step 2

Next, add the sweet soy sauce, chicken powder, and oyster sauce, and continue to knead it (you need to knead it for a while longer in this step, so that it will be more flavorful);

Step 3

Place the kneaded pork, covered, in the refrigerator overnight, or at least 2 hours at room temperature if you don't have the time.

Step 4

When the meat is almost done, start preparing the glutinous rice (note: the rice should be soaked for 30 hours or more in advance) by adding the sugar, salt, and sweet soy sauce. Add sugar, salt, and sweet soy sauce to the glutinous rice;

Step 5

Toss well and marinate;

Step 6

Prepare the materials and you can start to wrap; take two rice dumplings leaves (I got dried bamboo leaves, so I need to soak them in advance, if you buy fresh leaves, you don't need to soak them; you can boil the leaves for a minute in advance so that it is easy to break them). The leaves can be boiled for a minute before wrapping, so that they are not easy to break), cut off the root;

Step 7

The hairy side is facing inward, folded into a funnel shape; (the middle of the stem protrudes from the side of the hairy side)

Step 8

Insert the third leaf; (again, the hairy side is facing inward)

Step 9

Step 9

Fill with a spoonful of rice and compact it as much as possible;

Step 10

Put in the panko;

Step 11

Continue to fill in the glutinous rice;

Step 12

Because it's my own home food, I like to add a little more meat;

Step 13

Finally, fill in the glutinous rice and press it down;

Step 14

Cover down the top leaves;

Step 15

Pinch it to form a triangle;

Step 16

Pull the extra leaves and wrap it tightly with a clockwise rotation along the edges of the rice dumplings;

Step 14

Wrap it tightly with a clockwise rotation. Rotate the leaves clockwise and wrap them tightly;

Step 17

Tie them tightly with cotton thread and make a knot;

Step 18

Cut off the extra leaves;

Step 19

One zongzi is finished;

Step 20

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Put all the dumplings into a pot and add enough water;

Step 21

Pour all the remaining seasonings for the cured meat and rice into the pot;

Step 22

Press a plate on top of the dumplings to prevent them from falling apart due to the shaking while cooking;

Step 23

Press a plate on top of the dumplings to prevent them from falling apart due to the shaking while cooking. Step 23

Turn on the heat and cook until it reaches steam, then turn down the heat and continue to cook for 3-4 hours;

Step 24

Don't remove the dumplings from the pot immediately after cooking, leave them in the pot to cool;

Step 25

Yummy rice dumplings are done, start to cook. (If something is not clear in the steps, you can click on the link at the top to watch the video)