Jiaxing Meat Dumplings

Jiaxing Meat Dumplings

1. Wash the glutinous rice, put it in a basin, add 1 teaspoon of salt, 1.5 teaspoons of white sugar, 2 tablespoons* (light soy sauce + dark soy sauce), knead it evenly, leave it for 4 hours

2. Cut the pork belly into large pieces, soak in cold water for a while, remove and wash. Put it in a basin, add 1 tablespoon of rice wine, 4 tablespoons of soy sauce, knead evenly and let stand for 4 hours.

3. Treatment of zong leaves: boil water and soak in zong leaves. Cover the pot and cook on high heat for 3 minutes

4. Wash the zong leaves one by one, filter out the excess water, and prepare to wrap the zongzi

5. Use the method taught by grandma to wrap the four-corner rice dumplings

6. The wrapped zongzi is shown in the picture

7. Add water to the pressure cooker, surpass the rice dumplings, and cook for 1 hour after SAIC. Turn off the heat for another hour.

8. Remove, rinse with cold water, drain, and eat! (=ﾟωﾟ)ﾉIf you can’t eat it, put it in the refrigerator and keep it in the refrigerator. When you want to eat, put it in the pot and boil it until it is thoroughly cooked.

9. So-called soup spoon

Tips:

1. Glutinous rice and meat can also be marinated for 2 hours, whatever you want~ it just tastes lighter
2. I think it's a bit bland, you can put an extra spoonful of dark soy sauce in each of the rice and meat
3. You can pack 24-25 small rice dumplings
4. When cooking, put the zongzi upright. The water immersed the rice dumplings, more than 2/3
5. How to heat the dumplings after freezing: cook them on high heat for 10 minutes, or moisten the dumplings and bite them in the microwave for 1.5 minutes