Grey Water Rice Dumpling

Grey Water Rice Dumpling

1. Wash the pork belly and cut into cubes or cubes, add the seasoning, mix well and marinate in the refrigerator overnight.

2. Wash fresh glutinous rice twice (you don't need to soak it to make the glutinous rice more fragrant). Mix the washed glutinous rice directly with gray water, alkali sand and salt, mix well for a while, let the alkali sand melt and mix well before wrapping. It's almost the same if you see a faint yellowish color, you can also take a little bit into your mouth and taste it, just a little bit of astringent taste, don't be too astringent. (You can also use a proper amount of hydration and mix it with glutinous rice, mix well and wrap it directly)

3. Prepare the salted egg yolk.

4. Chestnut is ready.

5. Clean the zong leaves (two leaves are stacked and rubbed back and forth together). After washing, soak it in boiling water to soften, or put it in a pot and boil it in water.

6. After soaking soft, remove and set aside.

7. Take a leaf and roll it into a cone.

8. Take another one and roll it into the same cone shape and place it inside the first one. Fold it up, and be careful to roll it up tightly at the tip.

9. Put in glutinous rice.

10. meat.

11. Add chestnut or egg yolk.

12. Then put glutinous rice to wrap the filling.

13. Fold the zong leaves, just seal the mouth so that the rice does not leak out.

14. Fold one side and then the other side. Be sure to seal it, otherwise the rice will come out when the rice dumplings are being cooked.

15. It's folded.

16. All the leaves are folded.

17. Use cotton rope or straw rope to tie it firmly. It’s fine if it doesn’t fall apart, don’t tighten too much, otherwise the cooked zongzi will have string marks on the rope.

18. One more piece. The leaves I bought are relatively large, so the zongzi in the bag is also a bit big.

19. All wrapped up.

20. Put it in a saucepan and add water to submerge the rice dumplings. Turn the high heat to a medium-low heat and cook for three hours.

21. Out of the pan.

22. This is salted egg yolk.

23. Let's eat!

Tips:

The filling can be selected according to your preferences. You can also use whatever you like. Thank you!