Cantonese water dumplings

Cooking Instructions

1. Soak the glutinous rice and mung beans in water for 1 hour in advance, cut the pork belly into pieces in advance, marinate them with salt, sugar, five-spice powder, light soy sauce and oyster sauce, and blanch the zongzi leaves (bamboo leaves).

   

2. Mix the mung bean glutinous rice, add half a lid of water and mix well.

   

3. Add salt and oil and mix well.

   

4. Zongye is spread on the tabletop, and it is not easy to break by staggering 2 layers.

   

5. Add the glutinous rice and pork belly in turn, and pay attention to the portion.

   

6. Then cover the minced meat with glutinous rice.

   

7. Roll up the leaves and fold them in half. This step requires careful technique.

   

8. Wrap with cotton rope and tie knots.

   

9. Put the zongzi in a large pot and put water to cover the zongzi noodles.

   

10. The induction cooker is selected as 2200w, and the timing is 3 hours.

    

11. Untie one and try it, the fragrance of zongzi wafts all over the house!