1. The zong leaves are scalded in boiling water for 3-5 minutes,
2. Soak the glutinous rice for 2 hours in advance (because it will be soaked later, if you directly wrap the white rice dumplings, you need to soak for 4 hours); the salted egg yolk is soaked with a proper amount of salad oil to remove the fishy; the bean paste must be boiled with lard and brown sugar, so The wrapped zongzi is only fragrant, you can’t use normal salad oil and white sugar.
3. Put star anise, grass fruit, baikou, black pepper and Sichuan pepper powder in hot oil to create a fragrance.
4. Pour in the meat cubes cut into small cubes and stir fry quickly evenly,
5. Pour in boiling water, (must be boiling water), instantly make the flavor more intense,
6. Join the soy sauce,
7. Cover the lid and simmer for 15-20 minutes, wait until the water has just submerged the meat, add some salt to taste, then taste the taste, the taste of the gravy should be just right, it can be a little lighter, but it must not be too salty.
8. After letting the gravy cool, add the soaked glutinous rice, stir evenly, and continue to soak.
9. Soaked until the gravy is almost absorbed by the rice grains,
10. Wash the zong leaves one leaf by one, (the zong leaves are very dirty, so you must wash them well)
11. Take a piece of rice dumpling leaf,
12. Rolled into a cone as shown in the picture,
13. Put a small amount of rice first, add egg yolk and red bean paste,
14. Fill up with rice,
15. Wrap it up and tie it with a rope. (Generally, only the horizontal strip on the picture is needed to fix it. I want to distinguish between other flavors of dumplings, so I wrapped the two more.)
16. Soak the rice dumplings in clean water and let the rice dumplings fully support them.
17. The rice dumplings with big yellow rice are also delicious!
Tips:To make red bean paste, lard and brown sugar must be used to make the taste fragrant.
