1. Dry the rice, add soy sauce and salt (slightly more soy sauce) to marinate. Cut the pork belly into pieces, add salt, cooking wine, and five-spice powder soy sauce to marinate for flavor. Cut shiitake mushrooms into pieces and marinate in soy sauce for flavor.
2. Wash the fresh zong leaves, fry the roots (there are two small points) a bit, put the zong leaves in boiling water and cook for 3-5 minutes.
3. Roll the zong leaves into a cone shape from one end, put half of the rice in, put the marinated meat and mushrooms in, and then cover the top with rice.
4. Press the leaf down, and then go around from the right to the back, from the left up to press on the side with rice exposed on the right, and press the other side of the mouth, pressing the end of the leaf with your hand, and wrap it tightly with cotton thread. (The cordless wrapping method I use uses a needle to penetrate the middle part, and insert the tip of the tip into the needle hole and pull it over.)
5. Add enough water to the pot at one time, the water should not be over the rice dumplings, the high fire for one hour, then the low fire for one hour. If you feel that the zongzi is weak, you can add salt and soy sauce to the water used to cook the zongzi.
6. Just fish out.
Tips:Soak the glutinous rice for more than 3 hours in advance to soak the mushrooms.
