1. Wash the bought pork belly and cut into small pieces
2. Add cooking wine, light soy sauce, oyster sauce, salt, sugar, fermented bean curd juice, chicken powder, ginger slices
3. Stir evenly, put it in a fresh-keeping bag and put it in the refrigerator overnight
4. Wash and drain the glutinous rice, add light soy sauce, dark soy sauce, a little sugar, fermented bean curd juice, chicken powder
5. Mix well and marinate for half a day
6. Soak the reed leaves in warm water and wash
7. Prepared pork belly and salted egg yolk
8. Take 3 reed leaves and cut off the head, then arrange the 3 leaves well, scoop in an appropriate amount of glutinous rice, put an egg yolk, and then add an appropriate amount of glutinous rice
9. Cover the material with the long reed leaf, wind it to the left hand side, and add a reed leaf at the bottom, align it with the sharp corner of the zongzi, and pad it underneath. After the zongzi is facing upwards, you can see the opening. Use the thumb of your right hand to reach in and press the ingredients tightly.
10. Fill the compressed opening again with a small piece of pork belly and an appropriate amount of glutinous rice
11. Cover the opening with the fourth zong leaf, go around the left, around the sharp corner of the zongzi, pinch both ends of the zongzi head inward and tie it with a rope
12. Put it in an electric saucepan and simmer for 4 hours
13. Pay attention to the water level in the pot during the cooking. When you see that the water is only half boiled, add cold water until it is cooked.
Tips:Glutinous rice and fresh meat must be marinated in advance to taste
