1. Prepare the ingredients, dice the sour bamboo shoots and taro separately, cut the meat into large pieces, add some dark soy sauce to the pot and fry for color, and stir-fry the mushroom and spicy sausage for later use!
2. Saute the dried shallots
3. Add part of the mushroom spicy sausage, dried sea oysters, sour bamboo shoots, taro glutinous rice, stir fry, mix in the dark soy sauce, salt, monosodium glutamate, five-spice powder, and fry until the color is even!
4. The zong leaves are cleaned, the materials are on the table, and the zongzi is ready to be made!
5. The zong leaves are stacked as shown
6. Rolled inward into a triangular shape
7. Add half of the glutinous rice, then add the meat and mushrooms and other auxiliary materials, and then fill in half of the glutinous rice, compact and press hard!
8. Wrap it up and tie it tight with a rope! (Forgot to take a tied picture!)
9. After everything is wrapped, put it in the pressure cooker, boil the water over the rice dumplings, and press for forty minutes! (It can be boiled, take it out immediately)
