Fresh Meat Dumplings

Name: Fresh Meat Dumplings
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: Some Glutinous rice; Some Pork belly; Some Cooking Wine; Some salt; Some Soy sauce; Some Thirteen incense; Some Zhu Hou Sauce

by Liaonan Crab

4.6 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

When sorting out this zongzi, I thought of the scene when I made zongzi for the first time more than ten years ago. The package was not good and couldn’t be tied up. In the end, all the zongzi were wrapped into triangular flat zongzi, and each zongzi was tied by my five big flowers. The pot still boiled a lot, full of embarrassment and embarrassment. Fortunately, we have the spirit of not admitting defeat. After our own deliberation and practice, we were able to make many kinds of zongzi later. But then I simplified it again. The most commonly used method is today's wrapping method. I personally think that this method is the best to operate, and it is also best to tie the rope.
Zongzi, like many foods, has a distinct taste. It is salty or sweet. In the early years, most of the zongzi we eat were mainly sweet or original. Glutinous rice with red dates, candied dates, red bean paste, peanuts, etc. The addition of lotus seeds is a classic match. In the past few years, it has gradually become salty. Fresh meat dumplings and salted egg yolk eight-treasure dumplings must be eaten every year, and they must be wrapped many times before they can be enjoyed. The fat and thin pork belly likes to be mixed with five flavors or the barbecued pork taste is very flattering. Beef likes to use shacha sauce, and occasionally use ribs to wrap it once for its unique flavor.
There are many ways to wrap zongzi. You can wrap the zongzi according to your own method. The hand holding the zongye should use a little bit of dexterity. After the zongzi is formed in your hand, you can tie it up. Practice makes perfect. Try more. The leaves used for making zongzi are also different from place to place. The easiest thing to buy on the market now is Ruoye, which is available in supermarkets. The vacuum-preserved leaves have a delicate fragrance and make zongzi good. Ruo leaves are relatively large and soft in texture. Many kinds of rice dumplings can be wrapped with it. I used reed leaves today."

Ingredients

Fresh Meat Dumplings

1. Wash the glutinous rice, soak it for two hours in advance, and drain it for later use.

2. Slice the pork belly, add salt, light soy sauce, cooking wine, dark soy sauce, thirteen incense, and simmered sauce to marinate evenly.

3. After draining the glutinous rice, add salt and dark soy to taste and color.

4. This is the reed leaf that I have processed. The fresh leaf is more brittle and easy to break. It can only be used after blanching. I usually buy a lot of leaves at a time, then blanch them and freeze them in the refrigerator. When used, they can be wrapped directly after warming up.

5. Take two leaves and stack them into a funnel. I like this long one.

6. Pay attention to the bottom of the funnel, it is best to have a part of it stacked so that the rice does not leak.

7. Put half of the rice in the leaf funnel and put the marinated meat on it.

8. Cover with a layer of rice and cover the leaves on top.

9. Use the thumb and index finger of your left hand to pinch both sides of your right hand. After covering the leaves, seal the other end, and fold the extra leaves on one side, as shown in the picture. The technique is different. Some friends take the leaves upside down, and finally close their mouths away from them.

10. Then tie a string around the zongzi's waist.

11. Put the wrapped zongzi in the pressure cooker and start a tendon or beans program. Don't open it in a hurry after the program is over. It will be more beautiful to boil after keeping warm for a few hours.

12. This is cooked rice dumplings. I like to wrap them in the evening and cook them at night. They can be eaten when they wake up in the morning, which is very convenient.