Zongzi

Zongzi

1. Wash the zong leaves with clean water.

2. Cut pork into large pieces.

3. Put it in a large basin and mix in the condiments.

4. Add salt.

5. Mix well, cover with plastic wrap and put in the refrigerator to keep fresh, marinate for more than 2 hours, or overnight.

6. Wash the mushrooms and soak them in warm water.

7. Cut into small pieces.

8. Rinse scallops, dried shrimps, and dried vegetables with clean water, drain and prepare.

9. Heat oil in a pot, add scallops and fry them, drain the oil and remove.

10. The dried shrimps are also cooked and cooked.

11. Add the shiitake mushrooms, fry a few times, and add in some salt and soy sauce.

12. Take it out when it's cooked.

13. Stir-fry dried preserved vegetables to get the fragrance and remove.

14. Peanuts are scalded with boiling water to remove the astringent water and drain.

15. Add salt and mix well.

16. Wash the glutinous rice with clean water.

17. Add salt and mix well.

18. Pour peanuts into glutinous rice.

19. Mix well again.

20. All materials are ready.

21. Roll up the zongxiang and put a layer of glutinous rice and peanuts first.

22. Then add dried shrimps, shiitake mushrooms, scallops, dried vegetables, and pork. (It depends on personal preference. Some family members like it and others don’t, so I have some, but some don’t.)

23. Put another layer of rice.

24. Put the ingredients again.

25. Finally fill up the rice.

26. Close the zong leaves.

27. After rolling one side and the other side, the package is tight.

28. Tie tightly with thread.

29. Boil the water in the pressure cooker, do not cover when boiling, put the wrapped rice dumplings after the water is boiled, and then close the lid. Counting from breathing up, for 40 minutes, turn off the heat.

30. Open the lid of the pot until the pressure is over, remove the rice dumplings, and drain the water.

31. Finished product.

32. The finished product, I personally think that the rice dumplings are more delicious when cooled.