Mung Bean Meat Dumplings
1.
Cut the pork belly into small pieces.
2.
Add light soy sauce, cooking wine, five-spice powder, sugar, salt and ginger slices.
3.
Stir it by hand and marinate in the refrigerator for more than 2 hours.
4.
Soak the peeled mung beans and glutinous rice one night in advance.
5.
Add appropriate amount of salt to the glutinous rice and stir well.
6.
Take two pieces of washed reed leaves.
7.
Folded into a funnel shape,
8.
Add a spoonful of glutinous rice.
9.
A spoonful of green beans.
10.
Put in the meat.
11.
Put a spoonful of mung beans and a spoonful of glutinous rice, and finally lightly compact the glutinous rice.
12.
Pinch the two sides toward the center with the mother and middle fingers. (key step)
13.
Fold the reed leaves downwards and wrap them.
14.
Tighten the knot with a zong rope. Cut off the hard stems.
15.
Put the rice dumplings into the pot and add a lot of water, bring to a boil on high heat, turn to medium and low heat and simmer for two hours.
Tips:
As long as you pack a few more zongzi, you just need to pay attention to the key steps.
If you don’t have a large pot at home, you can use a pressure cooker.
