Braised Pork Dumpling with Taro and Salted Egg
by Tian Bei
Favorite
Difficulty
Normal
Time
15m
Serving
3
1. Soak the zong leaves in water overnight, rinse them off the next day, cook them in a pot for 10 minutes, pick them up again, and wipe them clean with a soft cloth while flushing with water.
2. Prepared ingredients: salted egg, shiitake mushrooms, taro, roast pork, pork belly
3. Cut the fragrant taro into small cubes, stir-fry the taro with a little oil in the pan, add the light soy sauce and thirteen fragrant, stir-fry well, serve on a plate and set aside
4. Stir-fry pork belly and roasted pork together, add light soy sauce, sugar, Huadiao wine, thirteen spices and stir-fry evenly, then serve on a plate for later use.
5. Wash the glutinous rice, add some salt and oil, mix well, add the fried taro and mix well
6. Taro and glutinous rice
7. Prepare the materials
8. Two zong leaves folded crosswise
9. Add taro glutinous rice
10. Add stuffing
11. Add another spoonful of glutinous rice, add two more zong leaves, fold it, and wrap the zongzi tightly
12. Just wrap the rope
13. Put the zongzi into the electric pressure cooker, add appropriate amount of water, 45 minutes
14. After 45 minutes, the rice dumplings can be taken out after the electric pressure cooker is exhausted
