Salted Egg Yolk Pork Dumplings
1.
Wash the pork belly overnight and cut into long strips. Add soy sauce, rice wine, sugar, and chicken essence to marinate, and put in the refrigerator for later use. The rice dumpling leaves are boiled in a pot and simmered for ten minutes, and then washed with cold water.
2.
After the glutinous rice is washed, drain the water, and mix the marinade of the marinated meat into the rice. You can marinate the glutinous rice with soy sauce first, so that the glutinous rice can fully swell. This kind of zongzi is softer and waxy.
3.
Prepare the materials used; rope for wrapping zongzi, scissors, zong leaves, pressure cooker.
4.
Use a zong leaf to fold in two fifths; fold the lower corner to prevent the glutinous rice from leaking.
5.
Add glutinous rice meat and salted egg yolk in turn.
6.
Then add glutinous rice to cover the filling. Then insert a zongye under the zongye and between the hands, turn it over together, and cover the upper part.
Tips:
1. The glutinous rice is also marinated for one to two hours with soy sauce, sugar, monosodium glutamate, etc., add a little salt to let the rice fully absorb the flavor, so that the burned zongzi will be soft and fragrant;
2. Do not tie the rope too tightly, otherwise the zong leaves will be broken during cooking.
