It's so delicious that the meat dumplings are flying

Cooking Instructions

1. Four catties of round glutinous rice soaked until it can be crushed by hand, about 5 hours or soaking, remember to change the water halfway in the hot weather

   

2. 800 grams of pork belly cut into pieces, more than 20 salted egg yolks, I cut the egg yolks in half, and put an egg yolk is a bit big

   

3. Put two spoons of dark soy sauce, two spoons of light soy sauce, one spoonful of oil, half a spoon of sugar, an appropriate amount of salt, chives and ginger shreds

   

4. After grasping well, put it in a bag and seal it, then put it in the refrigerator and marinate for more than 8 hours to absorb the flavor

   

5. Put a spoonful of light soy sauce, two spoons of dark soy sauce, half a spoon of sugar, and a drop of salt on the soaked rice

   

6. Mix well and put in the refrigerator for about 5 hours to taste

   

7. First cut off a piece of the root of the dumpling leaf in parallel, then take two dumpling leaves and stagger them together, start to fold from about one-third of the position, and fold it into a funnel shape from the cut end to the other end, remember to leave a piece when folding, so that it will not leak

   

8. Fold it into a funnel look

   

9. Put a layer of glutinous rice first, then salted egg yolk and pork belly, and finally fill it with glutinous rice

   

10. The glutinous rice should not be too full, leave a little space, and cover the dumpling leaves at the other end and press tightly

    

11. After covering, press the two sides of the dumpling leaf tightly and fold the end in half

    

12. Wrap the cotton thread tightly on it

    

13. I probably packed more than thirty of them

    

14. The water is not over the zongzi, start the timing after the pressure cooker is gasped, press for 45 minutes, turn off the fire and wait for the exhaust to finish, you can freeze it if you can't finish eating, and you can steam it when you eat

    

15. It's really delicious to fly~