1. Pointy cone-shaped small meat dumplings
2. Triangular small meat dumplings.
3. When the ingredients are ready, soak the glutinous rice 3-4 hours in advance and then drain the water. .
4. The meat chooses the pork with the front of the pig, the lean meat is more with a little fat, and the zongzi is thin but not fat but not greasy.
5. Cut the meat into thumb-sized pieces, add salt, cooking wine, oyster sauce, light soy sauce, dark soy sauce, monosodium glutamate, brine powder, and a little sugar, mix well and marinate for 3-4 hours.
6. Add the soaked glutinous rice to light soy sauce and dark soy sauce, then pour the marinated meat soup into the glutinous rice and mix well.
7. Wash the zong leaves, let go of boiling water and boil them out to drain the water.
8. Hold two zong leaves in the left hand, with the smooth side facing up and the hair side facing down, the width of which is 1/5 crossing each other
9. Fold it into a funnel shape to form a cone. When you turn around, leave a little fold at the bottom so that no rice will be leaked.
10. Put in a spoonful of glutinous rice and poke tightly with chopsticks into the meat.
11. Add glutinous rice and then put the meat into the last glutinous rice cover.
12. Cover the zong leaves and fold them in a triangle direction and tie them tightly.
13. Good three-cone rice dumpling method. Take a piece of rice dumpling leaf and fold it into a funnel shape and put it into the glutinous rice meat block.
14. The glutinous rice is covered with zong leaves in your direction.
15. Fold left and right to the middle.
16. Wrapped meat dumplings.
17. Put the meat dumplings in boiling water, and the water should be minced over the meat dumplings.
18. Put a saucer on the zongzi to prevent the zongzi from floating up.
19. Boil on high heat and turn to low heat for one hour, turn off the heat and simmer for half an hour.
20. Soft waxy and delicious.
21. The meat is delicious.
Tips:1. Soak glutinous rice for 3-4 hours in advance, drain the water, add light soy sauce and dark soy sauce, mix well and color.
2. Cut the meat into thumb-sized pieces. Don’t cut too big to make it easy to taste. The small cuts will shrink when cooked. Put the seasoning to marinate for 3-4 hours, and put it in the refrigerator for one night.
3. The zongzi must be tied tightly, and the zongzi should be boiled under water.
