Zongxiang Pork Ribs

Name: Zongxiang Pork Ribs
Total time: 1 h
Yield: 4
Cuisine: Chinese
Ingredients: 500g Glutinous rice; 250g Ribs; Some Zongye; 15ml Soy sauce (multi-flavor); 15ml Cooking Wine; 6g salt; 3g starch; 3g Chicken Bouillon Powder; Some Cotton rope

by Acacia

4.9 (1)

Favorite

Difficulty

Easy

Time

Serving

In a blink of an eye, it was another year. The deliciousness of the Dragon Boat Festival represents the longing for hometown and the past.
Some people say: Zongzi, a good bag! Isn’t it just glutinous rice with stuffing? Actually, there are countless zongzi patterns all over the country, but they can’t pick the smell of glutinous rice and the fragrance of zong leaves.
Let's start making zongzi together and see what other tricks you haven't tried.
Regardless of whether you buy zong leaves, ruo leaves or reed leaves, you need to put them in the pot and cook for about 10 minutes. health. In addition, the glutinous rice should be soaked in water overnight to make it easier to cook.

Ingredients

500g Glutinous Rice
250g Ribs
Some Zongye
15ml Soy Sauce (multi-flavor)
15ml Cooking Wine

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6g Salt

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3g Starch
3g Chicken Bouillon Powder

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Some Cotton Rope

Zongxiang Pork Ribs

1. The ingredients are ready;

2. Soak the white glutinous rice with water for one night in advance (about 9-12 hours);

3. Wash the zong leaves and soak for 2 hours, remove and drain for later use;

4. Wash the ribs and drain the water, pour in half (salt, chicken essence, soy sauce), stir evenly with cooking wine and starch, and marinate for more than 2 hours;

5. Drain the soaked glutinous rice, add the remaining auxiliary materials (salt, chicken essence, soy sauce) and stir well for later use;

6. Hold two rice dumpling leaves, with the hairy side close to each other;

7. Fold it into a funnel shape at 1/3, put one end of the zong leaf tail in the middle of the zong leaf, and hold it with your left hand;

9. As shown in the picture (you can add rice into a funnel);

10. Add the white glutinous rice to the bottom;

11. Add the mixed ribs in the middle;

12. Top it up and mix well with white glutinous rice;

13. Press the zong leaves on both sides with your fingers, and fold down the upper zong leaves until they completely cover the opening;

14. Press to the left to fold out a triangle;

15. Bind the rice dumplings firmly with string;

16. Put the wrapped zongzi in a pressure cooker, add water to submerge the zongzi, and press it for about 30-40 minutes before eating.

17.

Tips:
It used to be sweet dumplings, but now I find that some meat is added, and it’s salty, it tastes even better~
Zongzi is sweet, salty, original, and alkaline. You can adjust the match according to your own taste;
There is also a kind of golden and translucent zongzi, that is, crystal zongzi, which is made of sago. Last year, we used sago to wrap the dumplings, which tasted very chewy;
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