1. Make preparations 2 hours in advance. Wash the glutinous rice, eyebrow beans, and mung beans with warm water and soak them for later use. Cut the pork belly into small pieces, add salt, pepper, and light soy sauce.
2. Dry zong leaves, soak the straw rope in water for later use (take a large pot and soak it completely)
3. After 2 hours, the zongye grass rope was drained.
4. Drain glutinous rice, eyebrow peas, and mung beans.
5. Put in a basin, add 5ml measuring spoon of salt and 2 scoops of salt, put a proper amount of oil and mix well!
6. Start wrapping! Take two leaves and place them side by side in the palm.
7. Put an appropriate amount of rice, compact, and add pork.
8. Put an extra layer of rice on the pork and compact again until the zong leaves are 8 minutes full.
9. Fix the body of the rice dumpling with the thumb and index finger of the left hand, lightly press the front end of the rice dumpling leaf with the other three fingers, and fold the front end of the rice dumpling leaf forward with the right hand.
10. With your left hand, hold the folded part tightly.
11. In the same way, fold the end of the zongye and fix it with your hands.
12. Take a straw rope and loop the zongzi a few times, then twist it firmly with your hands and tie the knot. The results are shown in the figure.
13. Put it in a pressure cooker, add water to submerge the rice dumplings, and put 1 tablespoon of salt in the water, otherwise the salt in the rice dumplings will run into the water. Boil on high heat until it gets airy, then turn to medium high heat and cook for about 20 minutes.
14. The finished product!
15. 😍😍😍
