Egg Yolk Meat Dumplings
1.
Clean the pork belly that I bought back
2.
Cut into long strips, add cooking wine and light soy sauce
3.
Add sweet noodle sauce
4.
Add some oyster sauce
5.
Add a little salt and sugar and massage it with your hands for a few minutes, then refrigerate, put it in a fresh-keeping bag and put it in the refrigerator to marinate for more than 1 hour
6.
Wash the glutinous rice and drain the water
7.
Add 20g light soy sauce, 20g dark soy sauce
8.
Add a little salt and sugar, mix well, marinate for more than 1 hour
9.
This is the prepared material
10.
Wash the zong leaves and put them in a pot to boil, drip a few drops of oil in the water
11.
Soak the salted egg yolk with cooking wine for a while to remove the fishy
12.
Take a zong leaf and fold a sharp corner
13.
Scoop in the right amount of glutinous rice
14.
Put a piece of pork belly
15.
Put another salted egg yolk
16.
Add some glutinous rice
17.
Fold the zong leaves upward to wrap the rice and tie it up with cotton thread
18.
This is wrapped zongzi
19.
Put the wrapped zongzi in an electric pressure cooker and add water pressure for 30 minutes. The water is best to soak the zongzi, and it is best to add light soy sauce and salt to the water.
20.
When the time is up, do not open the lid and take it out immediately, let it be simmered in it and let it cool to the right temperature for consumption
Tips:
1. The glutinous rice and fresh meat must be marinated in advance to taste;
2. When pressing with an electric pressure cooker, it is best to immerse the dumplings in water, and it is best to add light soy sauce and salt to the water.
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