Red Bean Sausage Dumplings
1.
Soak the red beans with appropriate amount of water overnight
2.
Wash the zong leaves, boil them in a pot of cold water, and remove them for later use
3.
After the sausage is cooked, cut into even pellets for later use
4.
Rinse the waxy water, drain the water, add the soaked red beans and mix well
5.
Add a little salt and mix well (the salt must be added sparingly, because the sausage is already salty)
6.
Add sausage cubes and mix well
7.
Roll the zong leaves into a funnel shape, if the zong leaves are too small, use two
8.
Fill in the glutinous rice, red bean sausage and press it down a few times with chopsticks
9.
Pull the upper leaf down to cover the funnel
10.
Twist the pulled leaf to the left to press the zongzi
11.
Press the end of the thread with the thumb of your left hand, and tie the thread behind the zongzi with your right hand
12.
The left side of the tied zongzi (you only need to tie it once, and it won’t fall apart after cooking)
13.
Wrapped zongzi, the top pot is tied with thread, the bottom pot is tied with straw (not too thin thread)
14.
Add water to the surface of the zongzi, boil on high heat and then turn to medium-low heat and cook for two hours. Turn off the heat. When the zongzi is simmered, it is ready to eat.
15.
Finished picture
16.
Finished picture
17.
Finished picture
Tips:
1. Because sausages are salty, put less salt (or don't put).
2. There is fat in the sausage, so there is no need to put the oil.
3. Practice makes perfect. Look carefully at my steps. You don’t need to tie it up, you can fix the zongzi with just one tie.
