Can fresh meat dumplings without salted egg yolk be very fragrant (all materials are written in detail, and novices can also succeed at one time)

Zongzi is one of my favorite foods, eating three or four at a time is not a problem (one is really not small), but the meat dumplings with salted egg yolk will always make me wander and entangle when I eat the third one, will it be too cholesterol standard, will it be bad to eat too much pickled food...... Therefore, the salted egg yolk has become a stumbling block to fully show my appetite~~~ After giving up the salted egg yolk, the whole person is free, okay, I wrapped a total of 14 formulas, this amount is not absolute, it is related to the size of the dumpling leaves, the amount of filling, and it is normal to have a little deviation~

Ingredients

Meatfilling:

Porkbelly 600 g

darksoysauce 25 g

Lightsoysauce 15 g

shallot 2 pieces

gingerslices 4 slices

Salt 10 g

Glutinousricepart:

Glutinousrice 2 kg

Salt 5 g

Whitesugar 3 g

darksoysauce 25 g

Lightsoysauce 10 g

Zongye 40 pieces

Cooking Instructions

Cut the pork belly into rectangular pieces with a thickness of 1 cm. Pour all the ingredients needed for marinating the meat into a sealed bag (if not, pour it into a bowl and mix well, cover it with a lid or plastic wrap), mix well and refrigerate overnight
Soak the dried rice dumplings in water the night before
Add enough water to soak the glutinous rice 2 hours in advance, and soak it until it can be crushed with a pinch by hand
Open the bag, fold it up at a third, and watch the video for the next steps
Scoop a spoonful of glutinous rice into it, compact, put in two pieces of meat, and scoop a few spoonfuls of glutinous rice to cover the meat and compact
This is recorded when wrapping the red date filling, just use the red date as meat
Continue watching the video
Watch the video
Be sure to tie it tightly when you bundle it
Finally tie a knot and you're done âœ…
Pour enough water into the pot, at least all the zongzi are not over, press a large plate with a sinking point on the top to prevent the zongzi from breaking when cooking, cook for about 1 and a half hours, turn off the heat, and simmer in the pot for 1 hour
Out of the pot, it's so fragrant!