1. Wash the glutinous rice and soak overnight in advance.
2. Cut pork into small pieces, wash and slice ginger.
3. Add sliced ginger, 1 tablespoon of oyster sauce, 1 tablespoon of cooking wine, 1 tablespoon of light soy sauce, half a tablespoon of dark soy sauce to the pork, mix well, cover with plastic wrap and marinate in the refrigerator for more than 10 hours.
4. Wash the soaked glutinous rice, add 3 spoons of oyster sauce, 2 spoons of light soy sauce, half a spoon of dark soy sauce, 1 spoon of cooking wine, mix well, and marinate for 3 hours.
5. Soak the dried zong leaves, add a little salt to the pot and cook for 1 minute, remove and soak in cold water.
6. Take two zong leaves, cut off the roots, fold them in a staggered position, roll them into a funnel and put in glutinous rice, put one or two pieces of meat, and then spread a layer of glutinous rice to compact it.
7. The position of the tiger's mouth on the right hand squeezed the zongzi out of the triangle, covered the remaining zong leaves, and tied them tightly with cotton thread.
8. Put the wrapped zongzi into the pressure cooker and cook.
Tips:The glutinous rice has enough soaking time, it is easier to cook when cooked, and the taste is softer.
