Pork Ribs and Chestnut Dumplings

Name: Pork Ribs and Chestnut Dumplings
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1000g pork ribs; 2500g Glutinous rice; 30g Oyster sauce; 30g Soy sauce; 3g Thirteen incense; Some salt; 15g Sugar; 1 shallot; 20g Sliced ginger

by Xiaoyingzi Gourmet

4.8 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

The Dragon Boat Festival is here, let's make zongzi together, take the happy zong leaves, put on auspicious glutinous rice, stuff the ruyi chestnut, tie up the happy rope, and give this little zongzi to the parents. Happy Dragon Boat Festival!
I like to eat meat dumplings. This time I choose ribs and add chestnuts. It is really delicious! Fortunately, my sister helped me this year, otherwise I would be tired of backaches.
The fragrant and waxy ribs and chestnut dumplings are made in this way. The ribs and chestnut dumplings taste the best when eaten hot, and they do not taste bad when they are cooled. Anyway, people who like to eat meat are delicious!

Ingredients

Pork Ribs and Chestnut Dumplings

1. Wash the glutinous rice and soak it in a large basin for 12 hours

2. The ribs are rolled into pieces of appropriate size, and all the auxiliary materials are mixed and marinated for more than 8 hours

3. Wash the reed leaves and boil and cook for 5 minutes. Open the lid during the cooking process. The reed leaves will turn green, otherwise they will turn yellow.

4. Marinated ribs

5. After removing the control water, add a little soy sauce to enhance the flavor

6. Mix evenly

7. Take 3 pieces of zong leaves and smoothly cut off the upper part of the head

8. Cone with the hand socket

9. Use a small spoon to pack a spoonful of rice to compact

10. Put a piece of ribs and 2 chestnuts

11. Then add glutinous rice to full compaction

12. Cover the upper part of the leaf and press it on the rice, with the thumb and forefinger retracting inward to completely cover the rice without leakage

13. Take advantage of the opportunity to fold the covered zong leaves into a corner

14. Move the extra part backward or forward along the zongzi

15. Until the whole zongzi is tied up

16. Tie the zongzi 2-3 times with a strapping rope to fix

17. Look at the cone vertically, look at the triangle horizontally

18. Arrange the zongzi side by side and insert the empty code layer by layer

19. Pour water over the dumplings, bring to a boil on high heat, simmer for 6 hours and turn off

20. Just simmer for a few hours

Tips:
Xiaoyingzi's words:
1. The glutinous rice must be soaked enough, at least 12 hours. If you want to soak in glutinous rice, you can soak for 2 days. Change the water frequently during the period
2. The ribs or meat should not be too small, otherwise you won’t be able to eat the meat after it’s cooked.
3. Pickled in advance to taste, it should be saltier than the usual dishes. The amount of seasoning is for reference only, don't copy it, or add it according to your own preferences.