1. Wash the glutinous rice and soak it in clean water overnight.
2. Buy pork with a little fat, cut into pieces of the same size as you like, and marinate with salt, light soy sauce, sugar, five-spice powder, and a little rice wine overnight.
3. Eyebrow peas are also washed and soaked overnight, or they can be replaced with peeled mung bean kernels or other beans according to preference.
4. Soak dried shiitake mushrooms and cut in half and set aside.
5. Soak the rice dumplings and water plants in clean water first, then boil them in a pot, and cook for 10 minutes after the water is boiled. Then wash them one by one for use.
6. Pour the glutinous rice and black eyebrow beans into the pot, add salt, five-spice powder, and the marinated meat soup, stir-fry for a while on high heat, and then serve to cool.
7. Take two to three zong leaves with the smooth side up, and fold them into a funnel shape from the 1/3 position of the tip of the leaf.
8. Scoop in a spoonful of rice material, sandwich a piece of pork, put half a piece of shiitake mushrooms, and then scoop a spoonful of rice material to cover it, and use a spoon to press the rice material tightly.
9. Fold the zong leaves on both sides with your index finger and thumb, and then fold down the remaining leaves, and fold the growing part to the side. Remember to put your hands a little bit harder, and finally tie them firmly with the water weeds.
10. Finally, put the rice dumplings into the pot, pour in water. The water must cover all the rice dumplings. After the high heat is boiled, turn to medium heat and cook for two hours. During this period, add water once or twice to ensure that the rice dumplings are completely submerged.
Tips:Since the water will evaporate when the rice dumplings are cooked, you must remember to add water during the process! And it's best to change the position of the upper and lower dumplings after cooking for an hour, so that they will cook more evenly!
