1. Wash the zongzi leaves, then add boiling water to boil for 5 minutes
2. Fish out and float
3. Shred onion, slap garlic, 10 peppers
4. Wash the chicken thighs, remove the bones, peel them, and cut into pieces. Stir well with salt, sugar, cooking wine, columnar sauce, white pepper, five-spice powder, chicken essence, onion shreds, garlic cloves, and peppercorns.
5. Put it in the refrigerator and marinate for one night or one day to make it delicious
6. Wash the glutinous rice in advance and soak for more than 8 hours, control the water to wash the water, stir it with the marinated chicken marinade, if it is not flavorful, add some salt, soak it, and stir it.
7. Take 3-4 pieces of reed leaves and fold them in half to form a funnel shape
8. Add 1 spoon of glutinous rice
9. Add one or two pieces of chicken (pick out the pepper and onion garlic cloves for the bacon)
10. Spread a layer of glutinous rice on top, compacted
11. Cover the excess reed leaves, wrap it around the mouth, roll it over, and tie it tightly with cotton thread
12. Put the zongzi in the pressure cooker, add water that is higher than the zongzi, cover and valve, turn the heat to SAIC, turn the heat to medium and low for 30 minutes, turn off the heat, and let it cool before eating.
Tips:1: Be sure to pick out the pepper and onion garlic cloves of the bacon
2: I like to soak the glutinous rice for more than 8 hours before wrapping, so that it can cook faster.
3: The time for cooking zongzi should be increased or decreased according to the size and number of zongzi. If it is cooked in a common pot, it takes at least 1.5 hours.
