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;
8.
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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