meat dumplings

details of ingredients

main ingredients

pork belly 1kg

glutinous rice 1kg

5 pieces of zongzi leaves

appropriate amount of cotton thread

auxiliary materials

6 tablespoons of soy sauce

3 tablespoons of soy sauce

4 tablespoons of cooking wine

.

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2

Add 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 2 tablespoons of cooking wine, 1 tablespoon of sugar, five-spice powder, salt and monosodium glutamate, grab well and marinate for one night.

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3

Wash the glutinous rice and drain the water as much as possible.

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4

Add 4 tablespoons of light soy sauce, 2 tablespoons of dark soy sauce, 2 tablespoons of cooking wine and 2 tablespoons of sugar, stir well, and let it stand for about 1 hour to let the glutinous rice soak up the seasoning.

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5

Soak the zongzi leaves in clear water for 1 day. I use dried zongzi leaves, so just soak them soft. If they are fresh, they can be boiled.

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6

Roll up the tip of the zongzi leaves without leaving any holes at the bottom.

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7

and fill in a little sticky rice at the bottom.

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8

Put a piece of meat on it.

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9

Fill in a proper amount of glutinous rice and compact it.

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1

Fold both sides, and notice that the surface is triangular.

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11

Cover the rest and wrap it tightly along the edge of Zongzi.

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12

Just tie it with cotton thread in one direction. Take a large pot, add more than half of the pot of water, add zongzi, boil for about 2 hours, then turn off the fire and stuffy for another hour.

tip

I pack smaller zongzi, one for each zongzi leaf. I estimate the amount of everything, not necessarily accurate, and I can adjust it according to my taste. If you want to keep zongzi, put the cooked zongzi in the frozen layer, and take it out and cook it for about 15 minutes when you want to eat it.