1. Wash the glutinous rice, mung beans, and peanuts, soak them in clean water for more than 2 hours, then drain the water, add salt and stir evenly, then set aside.
2. Use scissors to cut out a string of chestnuts and shell them, soak them in warm water for 10 minutes, and peel them for later use.
3. Wash the pork belly, (you want to buy pork belly with skin, so that it tastes better) with the skin and cut into small pieces, then add southern milk, a little salt, and a little soy sauce to marinate for 1 hour (or 3 hours).
4. Wash the zongzi leaves and zongzi rope with clean water, then soak them in boiling water for more than 1 hour, and then you can wrap the zongzi. Like the packing method in the picture, wrap all the ingredients together and tie them with the zongzi rope.
5. Put the tied zongzi into the pressure cooker, pour boiling water, and submerge the surface of the zongzi. Cover the pressure cooker and boil on high heat for 5 minutes. Turn to low heat and cook for one hour. Turn off the heat and simmer for 20 minutes before opening the lid.
6. The delicious zongzi is ready.
7. Finished product.
Tips:1 When the pressure cooker cooks the zongzi, the water must submerge the surface of the zongzi, so that the cooked zongzi can be cooked evenly.
2 The glutinous rice, mung beans, and peanuts must be soaked, and then salted and seasoned.
3My mother used to wrap two zongzi leaves together, this time the triangular zongzi.
