1. Streaky pork/lean pork, mix with oyster sauce and sugar.
2. Wrap it with plastic wrap and put it in the refrigerator for more than half an hour
3. Dried shiitake mushrooms, peanuts, soaked hair, cut dried shiitake mushrooms, set aside
4. Here I use the local rope specially used for wrapping rice dumplings, friends can use other instead.
5. To wash the zong leaves, boil it with water, pour it into a large basin with the boiling water, and wash it page by page with a clean cloth.
6. Finally, rinse with hot water, so that it is cleaned, and the zong leaves are not easy to crack when they pass through the high temperature package.
7. Original color glutinous rice, this kind of round shape should not be soaked for too long, soak for ten minutes
8. The locals like to add some alkali, friends can not add it, this is mainly for coloring, not too much
9. Just color it into such a light yellow
10. Add the soaked peanuts, shiitake mushrooms, add some salt and the juice of the marinated meat, and pour it in. Grab it evenly with your hands.
11. Choi rice only needs to be soaked for a few minutes
12. Ready to work
13. Stack two zong leaves side by side, facing yourself
14. Bend both hands toward you, and that's it.
15. Add a small amount of rice and put meat on it. Adults can eat it. You can put more meat. I have children in my family.
16. Put a layer of rice on top of the meat, remember not to be too full
17. The left hand is holding the bottom of the zongzi, and the right hand is in a fist position to compact the rice. It must be compacted so that the zongzi will be full. This little treasure helped to take the photo.
18. The wrapping method is mainly in this step. The fingers of the left hand squeeze in, and the zong leaves of the right hand are folded.
19. This is a more critical step, so I take another one at a distance, and friends can see clearly.
20. Let's get another one closed, we must hurry up.
21. Tie them with rope one by one, tie the rope/cotton thread tightly, and tie them as tightly as possible. Friends don’t know how to tie them side by side. You can tie them one by one, and trim the head of the rope and the extra part of the dumplings. This way More beautiful.
22. For the cold water pot, if I pack less, I just use the pot to cook it. The water must be lower than the rice dumplings. It is more convenient to use a pressure cooker for more packs.
23. Bring to a high heat for a while, then turn to medium heat and cook slowly. There is an advantage to boiling in a pot. You can observe the amount of water at any time, and you can turn it over after a while. The cooking time depends on the amount of rice dumplings. I cooked it for an hour and a half. , Then turn off the heat.
24. Stew until the water is not hot, take out a bunch of skewers to drain, and you can eat.
25. One by one is particularly full
26. Began to eat
