Zongxiang Yellow Rice Meat
1.
Soak the dried rice dumplings overnight. After soaking, wash the rice dumplings several times. Boil the rice dumplings in a pot for 5 minutes to sterilize and sterilize them. Take them out and let them cool naturally. Soak yellow rice overnight, wash and drain after soaking. Soak the flower cowpea overnight in advance. The longer the better, the soft and rotten flower cowpea will be delicious. Soak the raisins in cold water for 5 minutes.
2.
Cut the pork into small pieces and pour it into a clean bowl. Add light soy sauce, dark soy sauce, oyster sauce, cooking wine, salt, 13 spices, pepper, and stir.
3.
Add green onions and ginger and let it marinate for at least four hours. I marinated it overnight and it was very tasty.
4.
Drain the yellow rice and pour it into a clean bowl. Add the marinated meat, yellow cowpeas, raisins, cooking wine, light soy sauce, vinegar, olive oil or sesame oil.
5.
After the seasoning is set, use a spoon or chopsticks to stir evenly.
6.
Take a large deep bowl, spread zong leaves, one by one.
7.
After spreading, pour in the stirred yellow rice and meat.
8.
Wrap the exposed leaves toward the center and fix them with toothpicks.
9.
Put it in a steamer, heat it on high heat, turn to medium heat and steam for more than an hour after it is boiled.
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