Guangxi Bacon Zong
1.
Sticky rice and mung beans should be soaked 5 hours in advance! It's best to have mung beans on the side! Cut the pork into strips, add five-spice powder, soy sauce, and salt to marinate for three hours! The zong leaves I bought are dry. They need to be superheated and then washed and drained!
2.
The black sesame seeds are fried and ground into powder in advance, and then poured into the marinated pork strips!
3.
Stir evenly so that each piece of pork is glued with fragrant sesame powder.
4.
After soaking and draining the water, the mung beans should be seasoned in the pot. Add proper amount of oil and salt to make mung beans tasteful! Turn on a small fire to remove the water, don't take too long!
5.
The drained glutinous rice should also be seasoned with oil and salt!
6.
Prepare the ingredients, but also need clean rope and scissors!
7.
It's officially started, prepare two or three zongzi, one end up and the other down, so that they overlap each other!
8.
First, spread a layer of glutinous rice as a primer.
9.
Then spread a layer of mung beans.
10.
Then put a pork in the middle.
11.
Reverse the previous order and continue adding a layer of mung beans to cover the pork.
12.
Finally, spread glutinous rice, just cover the mung beans.
13.
First fold back the zongzi close to our side, try not to fold the rice dumplings as much as possible.
14.
Gently tap the two folded corners with your hands to fill the corners with rice, and continue to fold the other end! Also pat lightly to make all four corners full.
15.
Wrap the middle finger around the thread and press it firmly, and use a rope to evenly go around one end of the zongzi.
16.
Halfway through the winding, turn the other end upside down, and try to wrap the zongzi tightly with a rope.
17.
Each zongzi is repeated in this way, and it will be completed in a short while, first put the zongzi in the pot, and then put the water to cover all the zongzi.
18.
Soak the dumplings in water as much as possible, cook them slowly over a low heat, so that the rice is evenly heated. After ten minutes, turn on medium heat, and 45 minutes after the pressure cooker blows air. It takes about four hours to use wood fire!
19.
Finished product.
20.
Finished product.
Tips:
1. If you buy fresh zong leaves, you need to cook them for a minute or two before washing them in cold water, otherwise the zong leaves are not soft enough to break easily!
2. The zongzi needs to be tightly tied to make the zongzi fragrant. If it is too loose, the water is too much and the taste is weak. The strength of the rope should be controlled. Too much force will easily cut the zongzi!
3. If you accidentally break the zong leaves, you must re-select the leaves, and the rice will pop easily when you reluctantly put it in the pot.
