Cantonese Style Five-spice Pork Dumplings
1.
Mix the beans in the basin and soak for 5.6 hours in advance
2.
Mix the washed glutinous rice and the soaked beans, add salt and five-spice powder, and mix well with the edible alkali (I have a lot of rice here, and I put 6 grams of edible alkali).
3.
Cut 70 pieces of pork belly with red fermented bean curd juice, light soy sauce, 15 grams of white sugar five-spice powder, and marinate for one night. The salted egg yolk is divided into two, the mushrooms are seasoned with some light soy sauce, and 70 taro paste fillings are kneaded, and the rice dumpling leaves in advance Soak it overnight and wash it off
4.
Cross with two zong leaves and bend into a funnel shape
5.
Grab a small handful of rice and put it on the bottom, put taro, egg yolk pork belly and shiitake mushrooms, and then cover the rice, fold the two ends and tie the rice dumpling rope.
6.
My package method is like this
Tips:
Choose a slightly fatter meat. The pressed zongzi will be more fragrant than the lean meat. The meat must be filled with red fermented bean curd juice and five-spice powder. They are a perfect match. We like the double fight here. Sweet taro paste filling and bean paste filling) can be omitted if you are not used to it.
