Cantonese water dumplings

Ingredients
Cooking Instructions
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Soak the glutinous rice and mung beans in water for 1 hour in advance, cut the pork belly into pieces in advance, marinate them with salt, sugar, five-spice powder, light soy sauce and oyster sauce, and blanch the zongzi leaves (bamboo leaves).
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Mix the mung bean glutinous rice, add half a lid of water and mix well.
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Add salt and oil and mix well.
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Zongye is spread on the tabletop, and it is not easy to break by staggering 2 layers.
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Add the glutinous rice and pork belly in turn, and pay attention to the portion.
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Then cover the minced meat with glutinous rice.
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Roll up the leaves and fold them in half. This step requires careful technique.
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Wrap with cotton rope and tie knots.
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Put the zongzi in a large pot and put water to cover the zongzi noodles.
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The induction cooker is selected as 2200w, and the timing is 3 hours.
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Untie one and try it, the fragrance of zongzi wafts all over the house!
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