Zongzi (pork salted rice dumplings)
Sweet and salty dumplings, I like this recipe, you can wrap about 30 fists (I wrap relatively small), everyone pay attention to it!! The recipe uses a white porcelain spoon for drinking soup, not the big golden spoon (the big golden spoon is too big) and the small spoon is the kind that generally eats desserts~~~~

Ingredients
Cooking Instructions
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Wash the meat, cut it into large pieces, add all the marinated meat seasonings, and add more garlic
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Grasp well, cover with plastic wrap and marinate overnight in the refrigerator
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The next day, soak the glutinous rice for 2 hours, then drain the water, add all the seasonings, mix well and marinate for half an hour
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The next step is to wrap the zongzi, take two zongzi leaves (which can prevent the zongzi from exploding during the cooking process) and fold a little upwards in the middle, and then twist the zongzi leaves
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That's what the bottom looks like...... (Rice leakage can be prevented)
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Fill the bottom with a spoonful of sticky rice and then top with the meat
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Finally, top with two more spoonfuls of glutinous rice
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Insert your thumb and middle finger in and make a corner
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Cover the other leaf with the other hand and pinch the leaf with the thumb and middle finger of the left hand
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Fold the excess leaves inward with your right hand
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Finally, tie it with a rope, press the electric pressure cooker for 30 minutes, and then simmer for more than 2 hours before removing from the pot
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Delicious rice dumplings are good
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Is there anything you want to eat ?
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Come on~~~ Little cuties, the spoon you want is a comparison map~~~ The left is a white porcelain spoon, and the right is a small wooden spoon
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