Salty Pork Dumplings
1.
Cut the pork belly into pieces, marinate it overnight with salt, light soy sauce, five-spice powder, and rice wine (remember to put it in the refrigerator).
2.
Wash the glutinous rice and soak for one night
3.
The eyebrow peas are also washed and soaked overnight
4.
Wash and soak dried shiitake mushrooms, drain and set aside
5.
I bought dried rice dumpling leaves. I came back and washed it, put water in the pot, boiled the rice dumpling leaves, and then washed it with clean water.
6.
Mix glutinous rice with black eyebrow beans, add salt and five-spice powder according to personal taste. Stir thoroughly
7.
Take two to three zong leaves, fold them into a funnel shape, scoop in glutinous rice, and then add the marinated meat and mushrooms
8.
Finally, scoop the glutinous rice, compact and wrap it
9.
Put the rice dumplings in a pot of clean water, the water has submerged the rice dumplings, turn to medium heat and continue to cook for three hours after boiling. Because the water will evaporate, add boiling water two to three times during the period.
10.
Finally, drain off the water.
Tips:
1. Mine is 40 pieces. You can add different fillings according to your preference.
2. During the cooking period, add boiled water in portions to prevent the steamed rice dumplings from being cooked. It is best to change the position of the upper and lower zongzi so that each zongzi is evenly heated.
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