The taste of Guangxi zongzi home

Cooking Instructions

1. Handle the pork belly well (you can also let the pork stall owner handle it for you)

   

2. Pork cut strips (size set by yourself)
   
   ✨ cut the pork one day in advance, marinate for 1 day,
   cut pork, count the quantity,
   I generally 1 kg of glutinous rice can wrap 4 zongzi, determine the
   
   ✨ number of pork, convenient to know how many catties of glutinous rice to use

   

3. Purchase fresh rice dumplings (you can also use dried ones)

   

4. Add water and cook thoroughly (at least half an hour)

   

5. Wash the boiled rice dumpling leaves

   

6. After pruning the head and tail of the washed dumpling leaves, drain the water and set aside

   

7. Wash the glutinous rice on 3~4 sides, drain the water, and set aside

   

8. Chestnuts should be boiled

   

9. The beans should be boiled for about a minute

   

10. Add glutinous rice to seasonings and mix well for later use (peanut oil is put at the end)

    

11. Ready

    

12. The dumpling leaves are stacked and placed in turn

    

13. Start with a spoonful of rice

    

14. Put in your favorite beans and spread the pork belly
    
    I use: mung bean pad bottom/peeled mung beans next to
    the meat, you can also put peanuts , poached beans, red kidney beans, etc......

    

15. Cover the pork belly with another layer of beans and spread with glutinous rice

    

16. Fold one end of the dumpling leaf first

    

17. Fold the other dumpling leaf as well

    

18. Tie it tightly with a rope

    

19. 

20. Cook for an hour
    (in the store I cook it in a pressure cooker, cook it in two parts, cook it for 30 minutes at a time, and then cook it for another 30 minutes with deflated gas and water)
    
    and slow cook it over a wood fire at home

    

21. Remove from the pan

    

22. 

23. 

24. Let's go