Egg Yolk Meat Dumplings
by zeychou
Favorite
Difficulty
Easy
Time
2h
Serving
2
1. Wash the pork belly and cut into strips about 1.5 cm wide.
2. Add 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 2 tablespoons of cooking wine, 1 tablespoon of sugar, five-spice powder, salt, and monosodium glutamate, mix well, and marinate overnight.
3. Wash the glutinous rice and drain as much water as possible.
4. Add 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of cooking wine, and 1 tablespoon of sugar. Stir well and leave for about 1 hour to let the glutinous rice soak up the seasoning.
5. Soak the zong leaves with water for 1 day. I use dried zong leaves, so soak them softly. If they are fresh, they can be boiled.
6. Roll up the tip of the zongye without leaving a hole at the bottom. And fill in a little glutinous rice.
7. Put a piece of meat and half a salted egg yolk.
8. Fill in an appropriate amount of glutinous rice and compact.
9. Fold up on both sides, noting that the surface is triangular.
10. Cover the remaining part and wrap it tightly along the edge of the zongzi.
11. Tie it in one direction with cotton thread.
12. Take a large pot, add half of the pot of water, add the rice dumplings, boil and cook on low heat for about 2 hours, turn off the heat and let it suffocate for another hour.
