Fresh Meat and Mushroom Rice Dumpling
1.
Wash pork belly
2.
Cut into small pieces, you can buy thinner ones, our family likes fat ones
3.
Soak the ginger and green onion in boiling water for a while
4.
Soak shiitake mushrooms and glutinous rice one night in advance
5.
Put the cut pork belly into the pot
6.
Add five-spice powder, light soy sauce, ginger spring onion water, salt, soy sauce and mix well
7.
Wrap it in plastic wrap and put it in the refrigerator to marinate overnight, and mix it a few times midway.
8.
Wash and dice shiitake mushrooms
9.
Pour a little oil into the pan, add the diced meat and stir fry until it is fragrant
10.
Add shiitake mushrooms and stir fry
11.
Pour some soy sauce to color and fry it until fragrant
12.
Drain the soaked glutinous rice, put it in the pot, until the soy sauce, stir-fry on low heat
13.
Stir the five-spice powder until it's time
14.
Stir-fry until the moisture is almost dry, and light the heat throughout the whole process!
15.
Put the zong leaves in the pot and boil for 5 minutes, soak for 10 minutes, remove and cut off the roots
16.
Rolled into a funnel shape
17.
Scoop a spoonful of glutinous rice, poke a few times with chopsticks, and be more authentic
18.
Add the meat slices and shiitake mushrooms
19.
And then fill up with glutinous rice
20.
Press down the tail of the zongye, jam the left hand, press out a triangle on the surface, and wrap the remaining zongye around the body,
21.
Tie tightly with thread
22.
Pack everything
23.
Put it in a pressure cooker and bring it to a boil. Turn to a low heat and slowly press for 40 minutes. The pressure will automatically depress and you can eat it.
24.
So fragrant and delicious Zongzi
25.
Our family especially likes,
26.
The Dragon Boat Festival is in the future, take action!
Tips:
Glutinous rice, dried shiitake mushrooms are soaked overnight, and the meat is best marinated overnight.
If it is cooked in an ordinary pot, turn the heat to a low heat and cook for about 1 hour, stuffing for 20 minutes!
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