Name: Fresh Meat and Glutinous Rice Dumplings
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 2500g Glutinous rice; 1100g Pork leg; 1000g Reed leaves; Some Cooking Wine; Some salt; Some Sugar; Some ginger; Some star anise; Some Cinnamon; Some Soy sauce; Some Cotton thread; Some sesame oil

Fresh Meat and Glutinous Rice Dumplings

by Old lady who loves to dance

4.9 (1)

Favorite

Difficulty

Hard

Time

Serving

It's the beginning of summer again! In the summer season, we have to boil eggs and eat rice dumplings.
In this season, the reed leaves by the river are growing and luxuriant. At this time, the reed leaves are relatively tender, so everyone will choose to make rice dumplings at this time. In other words, in our place, making zongzi starts now, and can be made until the Dragon Boat Festival. "

Fresh Meat and Glutinous Rice Dumplings

1. Prepare glutinous rice, reed leaves, cotton thread

2. Prepare the pork leg.

3. Rinse the reed leaves with clean water, boil in water, and set aside.

4. Wash the pork leg and cut into even small cubes.

5. Add cooking wine, salt, sugar, dark soy ginger, star anise, cinnamon, sesame oil and other seasonings,

6. Stir well and marinate for half a day to taste.

7. Wash the glutinous rice, soak in clean water for 30 minutes, remove and drain.

8. Pour the marinated pork marinade and stir well.

9. Take three pieces of reed leaves, roll them into a funnel shape, add a small spoonful of glutinous rice, and then put a piece of meat,

10. Put a small spoonful of glutinous rice to cover the meat,

11. Wrap them into zongzi, tie them with cotton thread, and tie them tightly.

12. All wrapped up.

13. Take the pressure cooker, drain the rice dumplings tightly one by one, add 8 minutes full of water,

14. Boil high heat to the upper valve, low heat for 40-50 minutes, turn off the heat,

15. After a little cooling, open the lid, add some water until it is 8 minutes full, and boil until the valve reaches the upper limit. The heat is low for about 2 hours.

Tips:
1. The pork should be marinated for the taste and then packaged, so it is delicious.
2. The soaking time of glutinous rice depends on the habit of tightening. My method of making zongzi is relatively loose, so just soak the glutinous rice a little bit. If the method is tight, the glutinous rice needs to be soaked for a longer time to make it easier to cook.
3. Boil the dumplings. Generally, after cooking for some time, the water in the pot will decrease, so add some water to cook.