Sauce Pork Dumplings
1.
Prepare the ingredients,
2.
First marinate the sauce-take the front leg of the pig, peel it and wash it,
3.
Cut lean meat into large pieces, fat meat into small pieces,
4.
Use salt, sugar, cooking wine, ginger powder, pepper, sweet noodle sauce, chicken essence, sesame oil, stir well,
5.
Marinate for 1-2 days, (put in the refrigerator)
6.
Rinse the reed leaves with water, put them in boiling water and boil for 3 minutes, remove them, and rinse them with water.
7.
Wash the glutinous rice, add the marinade in the marinated sauce, and stir well.
8.
If the taste is weak, you can add more salt and stir first.
9.
Take 3 pieces of reed leaves, cut off the thick stems at the top, and fold them into a funnel shape.
10.
Put in a small spoonful of glutinous rice first, then add a piece of lean meat and a small piece of fatty meat,
11.
Cover with a layer of glutinous rice,
12.
Hold the reed leaves with the palm of your hand, and gently flatten the upper layer of glutinous rice.
13.
Cover the other side of the reed leaf. If it is still wrapped and not cooked, add a piece of reed leaf here, fold it in half, and wrap the corners.
14.
At the sharp corners on both sides, fold the reed leaves in half so that the glutinous rice will not leak out easily.
15.
Fold the reed leaf over the other side, move your fingers and pinch it, so that the zongzi will not easily fall apart.
16.
Tie tightly with cotton thread, tie the knot, and cut off the excess reed leaves so that the zongzi is wrapped.
17.
Take the pressure cooker and put in the rice dumplings,
18.
Add eighty minutes full of water, boil the valve on high heat, and turn off the heat for 30 minutes on low heat.
19.
After cooling slightly, turn on the pressure cooker and add water to 80% full.
20.
Boil the valve on high heat, and it will take about 1.5-2 hours on low heat.
Tips:
1. At the beginning, learn how to make rice dumplings. If you are not familiar with the rice dumplings, you can add a piece of reed leaves on the opposite corner.
2. If the pot is big enough, add more water at one time, no need to add water in the middle.
3. Lean and fatty meat should be put in each zongzi.
