Salted Egg Yolk Pork Dumplings
by Thriving 2388
Favorite
Difficulty
Hard
Time
2h
Serving
2
1. Wash the zong leaves and freeze them in the refrigerator overnight. Take them out to thaw.
2. The meat is marinated in steamed fish soy sauce overnight, and the soy sauce should be over the meat.
3. The salted duck eggs marinated by themselves are removed from the shell and the egg white.
4. Wash the rice and drain the water. Pour the soy sauce of the bacon into the glutinous rice and mix well, so that the glutinous rice can fully absorb the soy sauce. If there is less soy sauce, you can pour a little more into it, so that the cooked zongzi is more delicious.
5. Roll up the zong leaves and put them in glutinous rice, egg yolks, and glutinous rice in turn. (When they are wrapped with soy sauce on their hands, there will be no filming process, and each person has different ways of wrapping zongzi).
6. Fill the pot with water and turn to a low heat to boil for an hour and a half to turn off the heat. Let it simmer for an hour or two before eating it will be more delicious.
7. Finished picture (not very well cut).
