1. Cut the pork belly into small pieces, add cooking wine, ginger slices, dark soy sauce, light soy sauce, oil consumption, star anise powder (also called anise, beaten into powder), sugar, salt, marinate, put in the refrigerator overnight or marinate for at least 4 Hours, so that the meat can be delicious
2. Soak the glutinous rice for half an hour in advance, remove and drain the water (be sure to drain the water a little), then put in the dark soy sauce, light soy sauce, oil consumption, salt, chicken essence, and marinate for 4 to 5 hours
3. Wash the zong leaves, put them in a pot and boil, take them out and put them in cold water
4. The last thing is to wrap the zongzi. Two leaves wrap a zongzi and roll it into an awl shape. Then press down on the upper leaf and tie it with a rope, so that the rice must not be exposed.
5. Wrap a pot of rice dumplings, pay attention here! ! ! You need to use boiling water to cook the meat dumplings, so that the taste will be less lost. Put a pot of boiling water in the pot, put a little salt in the water, then put the dumplings, boil on high heat, change the fire to low for two hours, and then simmer the meat. Zong is just fine
Tips:Because when I put on the recipe, my mom had already made the rice dumplings, so some of the detailed pictures in the front could not be uploaded. You can also put some shiitake mushrooms in the rice, soak them and chop them. My mother put the shiitake mushrooms this time.
