1. Wash and mix the glutinous rice and red beans and soak for 6 hours, pick them up, add 40 grams of oil, 10 grams of salt and mix well. Cut the pork belly, add soy sauce, white wine, 10 grams of peanut oil, 30 grams of salt, and mix well for 6 hours (refrigerator). The salted duck eggs are cooked and cut open. Put the rice dumplings and water plants in water to boil, soak and wash.
2. A spoonful of glutinous rice, a piece of pork belly, a piece of salted egg, and a spoonful of glutinous rice, tie them tightly with water plants, and put them in a rice cooker (I'm not used to using a high pressure cooker). It is best to keep the water under the rice dumplings and cook the soup for 2 hours.
3. After 2 hours, take out everything and turn it over. Put the top one on the bottom and the bottom one on top. Fill it with boiling water and cook for another 2 hours. It will automatically turn off the heat and let it stand for 1 hour without opening the lid. You can eat after opening the lid.
4. It is salty and fragrant, with a unique red bean flavor.
Tips:The zongzi must be wrapped firmly, not loose, not leaking, and still intact after being cooked, to be the real taste.
