1. Cut the pork belly into pieces.
2. Add ginger slices, salt, cooking wine, light soy sauce, thirteen fragrant soy sauce, stir well and marinate.
3. Cover with plastic wrap and store in the refrigerator overnight.
4. Put the dried zong leaves into a pot and cook until the zong leaves turn dark green and are no longer hard and crisp. Let cool and set aside.
5. Soak the dried mushrooms overnight in advance, cut the soaked mushrooms into sections; cut the spicy strips into sections.
6. Two zong leaves overlap and fold into a funnel shape.
7. Y Scoop in a small amount of glutinous rice, add a piece of pork belly, appropriate amount of mushrooms and spicy strips, and then add an appropriate amount of glutinous rice to cover.
8. Hold the funnel tightly with your left hand, and hold the zongye with your right hand to press the funnel mouth down from top to bottom, and then tie the whole zongzi with a cotton rope styling to complete the knotting.
9. Put the wrapped rice dumplings into the pot one by one, making them more compact. Pour in the water that has not used the rice dumplings. After the dumplings are boiled on a high fire, the pressure cooker will be faster for about 90-120 minutes on low heat.
10. The big white rice dumplings smell good.
11. The fat part is not greasy at all.
12. The spicy strips are boiled and can't be seen anymore. You can only see the marks after the spicy strips have melted, but you can still smell the spicy strips and taste the sweet and spicy taste of the spicy strips.
13. The pork belly was not enough, so I ended up with a few spicy sausage dumplings.
14. It's also delicious. Zongzi just like to eat and pack.
Tips:Marinated meat, soaked mushrooms and glutinous rice are best prepared overnight; pay attention to the technique when making zongzi, and do not leak the rice; you must cook enough time for the glutinous rice to be soft and glutinous and the meat is not greasy; if you can't finish it, freeze it , Take it as you eat it, and eat it after heating it thoroughly.
