Meat Dumplings
by Taste 232
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. Preparation: 1. Wash and cut pork plum meat into a container, add appropriate amount of soy sauce, salt, sugar, barbecued pork sauce, white pepper, and white wine to adjust the taste, cover with plastic wrap and put it in the refrigerator overnight. 2. Soak the dried zong leaves in cold water overnight, cut off the head and tail, clean the front and back of each zongzi leaf, put it in a pot and cook for a while. 3. Boil the quail eggs and peel them, add soy sauce, salt, aniseed, cinnamon, cumin seeds and cook for a while, soak them overnight. 4. Appropriate amount of cooked chestnut. 5. Rinse the rice and soak it in water overnight. Drain the water, add an appropriate amount of soy sauce and mix well.
2. Method: Take two zong leaves and fold them into a funnel shape, and put in a small amount of rice.
3. Put in a piece of meat, a quail egg, and a chestnut.
4. Then add an appropriate amount of Jiangmi to compact.
5. After wrapping, tie it tightly with a string, put it in a pressure cooker, add water (the water should be under the rice dumplings), bring to a boil on high heat, change to medium and low heat and cook for about 50 minutes.
