Spiced Pork Dumplings
1.
Wash 400 grams of plum meat and set aside.
2.
Cut plum meat into small pieces, add salt, five-spice powder, soy sauce, dark soy sauce, sliced ginger, green onion and a few drops of lemon juice, mix well, cover and put in the refrigerator to marinate overnight.
3.
Rinse the sticky rice and soak it in clean water for 3 hours. If it is hot, put it in the refrigerator. Drain the water and mix in a small amount of baking soda before use.
4.
Soak the dried rice dumpling leaves and straw rope overnight, then use boiling water to scald them for disinfection, and carefully clean each of the rice dumpling leaves.
5.
Most of the onion is set aside.
6.
Shred the onion, and stir-fry with enough soybean oil in the pan until golden (maybe I put too much oil, it didn't turn into yellow but it became very soft).
7.
Leave 2/3 of the remaining base oil of the fried shallots and stir-fry the soaked and dry sticky rice. After each rice grain is boiled with oil, add soy sauce, dark soy sauce, five-spice powder, and salt to taste. You can stir-fry for a while, the taste should be heavier, because some salt will be lost when cooking.
8.
Soak the mushrooms in advance to soften.
9.
Fried sticky rice, fried onions, fried beef with the remaining 1/3 of the oil, soaked mushrooms and cut into small cubes, remove the salted duck egg from the egg white and leave the egg yolk for later use.
10.
Take two zong leaves slightly staggered and stacked together, cut off the rhizome.
11.
Rolled into a funnel as shown in the figure.
12.
Spread a layer of sticky rice on the bottom.
13.
Add appropriate amount of diced meat, diced mushrooms, half an egg yolk, and shallots.
14.
Then spread a layer of sticky rice and compact it.
15.
Fold and compact the remaining zong leaves on both sides.
16.
The remaining zong leaves above are smoothed by hand and turned over.
17.
Bind the rice dumplings firmly with rope, and cut off the excess rice dumpling leaves.
18.
Add enough water to the pot and boil and put in the wrapped zongzi. The water must be under the zongzi. Boil on high heat for 1 hour, turn to low heat for 1 hour, and turn off the heat and let it be stuffy for another 2 hours.
Tips:
1. Putting a small amount of baking soda into the sticky rice can make the zongzi more chewy and help digestion.
2. When frying sticky rice, the taste should be heavier, because some salt will be lost when cooking.
3. When boiling, the water must be under the rice dumplings. When boiling on high heat, please add hot water instead of cold water in time when the water is low, otherwise it will be easy to get caught.
4. The cooking time can be adjusted according to the size of the zongzi.
5. The dumplings that cannot be eaten can be placed in cold water, refrigerated or even frozen.
6. Don't eat too much at one time or it will not be easy to digest.
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