1. Wash the glutinous rice in advance and soak for about 4 hours. The shiitake mushrooms are also soaked in advance. Soak the zongzi leaves in cold water to soften and wash.
2. Wash the pork belly and cut into small cubes. (If the meat is fatter, you can cut the fat and lean meat separately)
3. Mince garlic and ginger and set aside.
4. Wash and chop soaked shiitake mushrooms. Sieve the water for soaking shiitake mushrooms and save for later use.
5. Take the wok, heat it up, put in fatter diced meat and stir fry.
6. Stir-fry until the diced meat spits oil and turns yellow. Add minced garlic, minced ginger and rice wine and stir fry.
7. Add lean meat and continue to stir fry.
8. Add the scallion crisps.
9. Add bay leaves and star anise.
10. Add shredded shiitake mushrooms, rock sugar, soy sauce, camellia ointment, thirteen incense, boiling water and water for soaking shiitake mushrooms, cover and simmer over low heat after boiling. (Pay attention to stirring during the period to prevent sticking to the bottom)
11. The salted duck eggs are processed during the stewing process. Remove the shells of the duck eggs and leave the yolk, wash the film on the yolk, and drain the water (if you think the duck yolk smells strong, you can brush a little white wine on the yolk to remove it).
12. After simmering for 40 minutes, add the boiled and shelled eggs and simmer for another 10 minutes.
13. Time is up, add salt to taste.
14. Take out a portion of the stewed marinated pork without too much soup.
15. The remaining braised pork will be reserved for braised pork rice.
16. Add a little soy sauce and braised pork broth to the soaked glutinous rice and mix well. Prepare to wrap the zongzi, take two pieces of soaked and washed zongzi, and cut off the hard roots.
17. Fold the zongzi leaves into a funnel shape.
18. Add an appropriate amount of glutinous rice and then add an appropriate amount of braised pork.
19. Add the egg yolk.
20. Cover with appropriate amount of glutinous rice.
21. wrap up. (Forgive me for not knowing how to express this step, you can search the video of making zongzi online)
22. Tie it with a rope, don't tie it too tight, otherwise it will not look good when it is cooked (I discovered this error only after it was cooked).
23. Put it in the electric pressure cooker, select the "Tendon" button, and operate it again after cooking.
Tips:If you feel the duck egg yolk has a strong smell, you can brush a little white wine on the egg yolk to get rid of it.
I used two packs of dried zongzi leaves, nearly three kilograms of glutinous rice. Finally, the zongzi leaves were used up, and there was about 5-6 zongzi left in the glutinous rice.
