Chaoshan Classic Meat Dumplings
1.
Soak the zong leaves, remove the dirty with water twice, and scrub the front and back sides of the mattress with a rag.
2.
Cut the pork belly into small pieces, add appropriate amount of soy sauce to color, and season with five-spice powder; slice the larger vegetable patch in half, cut into small pieces and then cut into granules, add appropriate amount of five-spice powder; stir all the above to taste evenly.
3.
Soak shiitake mushrooms softly and shred, add a small amount of fry to dry, and the water evaporates.
4.
It looks a bit dry and fragrant, add a small amount of soy sauce to color and continue to turn over and fry until golden.
5.
Wash dried shrimps and set aside.
6.
Soak the peanuts and all the ingredients are ready.
7.
Add 3 tablespoons of salt to the glutinous rice, and the zongzi will taste more delicious.
8.
Add peanuts and mix well.
9.
Add 2 scoops of cooking oil, mainly to wrap the rice dumplings so that they don’t stick to the leaves when they are torn apart and eaten.
10.
In the left hand, hold a large and a small zong leaves, the big one is with a hard head on the top, and the bottom is with a pointed zong leaf. Collap out the triangle, throw a peanut in at the bottom to prevent the rice from leaking out, and then put glutinous rice-material-glutinous rice in order.
11.
Change the right hand to temporarily adjust the posture like holding a cone, and then turn to the left hand as shown in the figure. The right hand helps to close and press down to flatten. Pay attention to the two fingers to hold the back and not leak out.
12.
As shown in the side view, hold the left hand firmly in this way, draw a sharp corner with the right hand along the triangle that comes out after pressing, and then fold it to the right.
13.
This is how it is packaged.
14.
Then tie it up with a thread! Cut off the extra long zong leaves and it's beautiful.
15.
Put the rice dumplings in the pressure cooker and boil on high heat. After the sound is heard, change to medium heat and turn off the heat after 40 minutes.
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