Beef dumplings

Cooking Instructions

1. Beef rib meat, mix well with rice wine, braised soy sauce, Lee Kum Kee Zhuhou sauce, hoisin sauce, shallots, thirteen spices, sugar, grab and knead it, and finally add peanut oil and mix well, put it in the refrigeration overnight

   

2. The next day, wash the glutinous rice several times, add a small amount of water, take out the marinated beef the day before, pour out the excess sauce, mix evenly with the glutinous rice, and leave it for an hour, so that the rice can fully absorb the water and sauce
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3. Bamboo shoot leaves are washed in advance, wrapped according to the wrapping method of zongzi, I am a big man in the bag, first add three spoons of rice, then add a layer of soaked mixed beans and peanuts, and then put two large pieces of marinated beef, and stuffed two salted duck egg yolks and then stuffed with rice, super big one haha

   

4. Wrap it and put it in the pressure cooker and row it tightly, add the water that has not been over the zongzi, I used the old heat slow simmer mode, a total of 15 hours of stewing, there is no this mode can bean hoof tendons that mode to two or three times, I am the heat of the big zongzi, the size of the package can be appropriately shortened, but the rice dumpling is delicious and delicious , this depends on personal like

   

5. Eat

   

6. I'm slightly salty, and if you like a heavy taste, you can add more salt or soy sauce