Guangxi big zongzi

Cooking Instructions

1. 

2. Add the meat to the Zhuhou sauce, five-spice powder, white wine, salt, southern milk and dark soy sauce together, stir evenly, and marinate for one night (more than 6 hours

   

3. 

4. Wash the leaves of the rice dumplings

   

5. Boil the leaves of the rice dumplings in boiling water for 15-20 minutes. Leave the lid open and simmer for another 10 minutes

   

6. Wash the boiled zongzi leaves with water for the second time, scoop them up and dry

   

7. Wash the mung beans and glutinous rice and soak them in water overnight, pour the juice of the marinated meat into the glutinous rice before the glutinous rice wrap, add an appropriate amount of light soy sauce and salt and stir well. Add a spoonful of lye water and an appropriate amount of salt peanut oil to the mung beans and stir well.

   

8. The first layer: a layer of glutinous rice, a layer of mung beans, a layer of meat (the picture is the first layer) The second layer: mung beans cover the meat, and then put glutinous rice to cover all, each zongzi can be wrapped with a small zongzi leaf, and then tied tightly with a rope.

   

9. 

10. A total of 245 rice dumplings were packed

    

11. Put the zongzi first, then put the water, boil for six hours, add boiling water to the zongzi fire halfway through, and keep the fire (firewood and honeycomb coal)