1. Cook mixed beans, soak in a toast, wash and cut shiitake mushrooms into cubes
2. 300 grams of pork belly, 5 grams of white wine, 10 grams of soy sauce, 10 grams of light soy sauce, 2 grams of sugar. Mix well with pork belly, chill and marinate for 4 hours
3. 250 grams of ribs, 5 grams of white wine, 10 grams of soy sauce, 10 grams of light soy sauce, 2 grams of sugar, 5 grams of salt, appropriate amount of white pepper, and some ginger. Mix well with spare ribs and marinate in refrigeration for 4 hours
4. 300 grams of glutinous rice, soak for 2 hours and drain, 10 grams of soy sauce, 10 grams of light soy sauce, 2 grams of sugar, and 5 grams of salt. Stir well and marinate for half an hour
5. Choose 2 big zong leaves and stack them together as shown in the figure to form a bucket
6. Put the glutinous rice in a layer, a layer of filling, and finally cover with a layer of glutinous rice, and compact with a spoon
7. As shown in the figure, put the upper part of the bucket as a cover and put it down, and pinch the top part into a triangle shape.
8. The excess part of the lid is folded to form three sharp corners
9. Organize it hard, and a square-shaped zongzi will appear
10. Use cotton thread to fasten the lid and the lower part of the rice dumplings tightly, and then tie the knots.
11. Boil the water, add the rice dumplings, and cook for about 3 hours.
Tips:1. The key to the four-corner rice dumpling lies in the formation of the four corners. The compaction of the glutinous rice is the key to the formation, and the shape can be adjusted in a comfortable way.
2. The packaging method is the same. The filling can be adjusted according to your own preferences. The salty rice dumplings need to be marinated first. WeChat ID: GREENIS Healthy Life
