1. Cut the meat into pieces, add five-spice powder, pepper, salt, sugar, dark soy sauce, light soy sauce and oyster sauce, mix well, and marinate in the refrigerator overnight. I used the skinned foreleg snowflake meat. Pork belly can also be used.
2. The marinated meat and roasted salted egg yolk are set aside. The salted egg yolk I bake it in the oven at 150 degrees for 5 minutes after spraying the wine
3. I soaked the red beans and peanuts 6 hours in advance. Soak glutinous rice for 3 hours
4. Take out the soaked glutinous rice to control the water
5. Add light soy sauce, remove, mix evenly with oyster sauce
6. Add peanuts and red beans and mix well
7. The wide bamboo leaf I used, a bamboo leaf rolled into a cone from the wide end, rice at the bottom, meat and salted egg yolk in the middle
8. Put rice on the top, and be careful not to put it too full, so that when you pack it, you can fold it tightly on all sides without any leakage of rice.
9. After wrapping, put it in the pot, add the rice dumplings, boil on high heat and turn to low heat for 3-4 hours. Micro-fire is the smallest fire, and the water surface looks slightly bubbling.
Tips:The zongzi must be cooked on a low heat, so that the zongzi cooked slowly over a low heat is softer and more delicious.
