Salty Rice Dumplings
1.
Wash fresh pork belly.
2.
Cut into pieces about one centimeter thick and two centimeters wide.
3.
Add the right amount of salt, half a spoon of thirteen spices, 2 spoons of light soy sauce, 1 spoon of dark soy sauce and white pepper powder.
4.
Stir well and marinate in the refrigerator (higher temperature in summer). (I marinated for a day)
5.
Dried bamboo leaves.
6.
Use scissors to cut off the head and tail.
7.
Put it in a large pot, add water to a boil, continue to cook for two minutes and turn off the heat.
8.
Take them out and soak them in cold water and wash them one by one with a dishcloth.
9.
Shelled chestnut kernels.
10.
Pinto beans.
11.
Shelled mung beans.
12.
Rinse the bamboo leaves.
13.
Wash pinto beans and soak in water for one day. (Soak in advance)
14.
Wash the chestnuts and soak them in water for one day. (Soak in advance)
15.
Wash the glutinous rice, soak for about an hour, and drain the water.
16.
Wash and drain the shelled mung bean kernels.
17.
Soak the chestnut kernels and drain the water.
18.
After soaking the pinto beans, drain the water and add a little salt to stir well and set aside.
19.
Edible alkali bought in the supermarket. (In order to make the color more attractive)
20.
Add half a tablespoon of edible alkali, appropriate amount of salt and two tablespoons of corn oil to the glutinous rice and mix well.
21.
Pour the mung bean kernels.
22.
Mix well by hand. (If you don’t know how to taste salt, you can taste it and add some salt according to your taste)
23.
Take two leaves and stack them as shown.
24.
Hold the two ends of the leaf with your left and right hands and roll them inward into a funnel shape.
25.
Scoop in a spoonful of mixed glutinous rice and compact it.
26.
Add the marinated meat, pinto beans and chestnuts.
27.
Then scoop glutinous rice to cover the filling. (Don't be too full)
28.
Turn over the leaves on the surface and press your fingers on both sides.
29.
Fold in the long part to the right.
30.
Use a string to tie the knots around each side of the zongzi.
31.
Triangular rice dumplings with sharp edges and corners are formed.
32.
Pack them one by one.
33.
Put half a pot of water in a large pot and bring to a boil, add the zongzi (the water must be under the zongzi), boil at high heat and reduce the heat to the minimum and simmer for four to five hours. (During this period, you need to change the upper layer to the lower layer to be more mature)
34.
The fragrant smell of rice dumplings filled the house, and I couldn't help but have to eat one when it was hot.
Tips:
Except for pork belly and glutinous rice, I roughly estimated everything else.
I bought shelled mung bean kernels and pinto beans online, and Chinese chestnuts were brought from Guangxi. You can shop online for things you can't buy in supermarkets.
Zongzi is delicious, but for people with a bad stomach, try to eat less, because glutinous rice is not easy to digest.
