Spiced Pork Dumplings
by Rou Hao Lin Qi
Favorite
Difficulty
Hard
Time
2h
Serving
2
1. Put the zong leaves and rope in a large pot, submerge the clean water, boil it on high heat, and then sterilize it, and increase the flexibility of the leaves and rope.
2. Take it out, soak in the pool, and wash.
3. Cut off the excess parts of the leaves and place them in a basket to filter the water.
4. The rope is also washed clean and hung in a place where it can be easily pulled out
5. Add all the seasonings to the pork, stir well and set aside.
6. Sausages, bacon, shiitake mushrooms, diced, add all the sauces except five-spice powder, stir well and set aside.
7. Glutinous rice, peeled mung beans, wash and drain. Add appropriate amount of peanut oil and salt, and stir. It only needs a slight taste here.
8. In the order of glutinous rice, mung beans, pork, mushrooms and sausage bacon, mung beans, glutinous rice, wrap them in long strips and tie them tightly with a string. Put it in a cooking pot after wrapping.
9. Add water to the rice dumplings and cook for three hours on high heat.
10. Take it out and let it cool.
11. Just reheat it when you want to eat it. Or it is delicious to eat directly. Especially when you bite it down, it feels like glutinous rice and sausage. It's super!
