1. Soak glutinous rice a few hours in advance. The zong leaves are soaked one night in advance, during which they are washed, and the last time they are completely soaked in boiling water overnight.
2. The bacon is best to use smoked bacon, so that the zongzi is delicious. The pork belly smoked bacon is cut into small cubes, and the fat part is cut separately for stir-frying.
3. Heat the pan with cold oil, add the fat cubes and stir fry to get the oil.
4. Add lean bacon and stir fry.
5. Put in an appropriate amount of fuel consumption.
6. Add a spoonful of braised soy sauce and soy sauce and stir fry evenly.
7. After the fried bacon filling is cooled to room temperature, stir it into the glutinous rice soaked in the drained water and stir evenly.
8. Take two zong leaves and overlap them into a funnel shape.
9. Use a spoon to scoop the glutinous rice into the funnel, and fill it up to eighth full.
10. Then cover the rice dumplings so that they overlap into small horns. As long as the rice dumplings are covered well, it is good not to miss the rice. As for the shape, it depends on your proficiency.
11. Tied up with rope.
12. Wrap all the rice dumplings one by one, put them in a large pot, add water that has completely submerged the rice dumplings, turn on high heat to boil, change to medium and low heat, cook for about one and a half hours, then turn off the heat and simmer for one hour.
13. Take out the cooked rice dumplings and enjoy them. If you can't finish them, you can remove them and put them in the refrigerator to freeze them. Just take them out and steam them in advance.
Tips:Heart-warming reminder: Our family likes to eat salty rice dumplings, so we made bacon. If you like sweetness, you can replace bacon with candied dates or whatever you like. The method is roughly the same. It's nothing more than the filling.
