Ingredients: glutinous rice, peeled mung beans, pork belly, dried shrimps, peanuts, salted egg yolk and Hiragi leaves.

manufacturing method

1. Soak glutinous rice, peeled mung beans and dried seaweed respectively. Soak glutinous rice for 4 hours, peel mung beans for 2 hours, and dry laver for 20 minutes.

2. Boil peanuts in salt water for 5 minutes.

3. Mix pork belly with soaked dried seaweed, add soy sauce, spiced powder and salt, mix well with a little oil, marinate for 3 hours, and fully taste.

After the salted egg yolk is softened with oil, it begins to wrap. I used a magic trick to wrap zongzi, which is a mold for wrapping zongzi, and it is sold in a treasure. If not, you can use a big bowl instead.

5. Put the leaves into the mold, as shown in the figure.

6. Add glutinous rice and peeled mung beans in turn.

7. Add marinated pork belly and dried seaweed, add half salted egg yolk, then spread mung beans, and finally spread a layer of glutinous rice.

8. First, fold the leaves in half like me.

9. Finally, fold as shown in the figure and tie the rope.

10. Wrap it tightly with mahjong zongzi.

1 1. Put the zongzi in a pressure cooker and steam it for about 2 hours.