Bao Zongzi
by Pavilion Food DIY
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. Clean the zong leaves first, and boil them in boiling water to prevent cracking, and then prepare some cotton thread
2. Add 5 grams of salt and a tablespoon of soy sauce to a catty of pork belly, and add a little bit of five-spice powder to increase the fragrance. Marinate one day in advance and put in the refrigerator.
3. Soak the shiitake mushrooms, cut into small pieces and fry until fragrant. The dried radishes should also be fried first. You can add some garlic oil to make it more fragrant.
4. Only the yolk of the salted duck egg is taken, and the shrimp is cleaned.
5. Wash the glutinous rice and peanuts first, then add 2 catties of glutinous rice and 400 grams of peanuts, add 24 grams of salt, and mix well.
6. And then wrap it into this quadrangular zongzi
7. Put the wrapped rice dumplings in a pressure cooker to boil, turn on high heat, switch to medium heat after the air is up, and cook for another half an hour to turn off the heat.
8. Cooked zongzi
9. Finished picture
