Mommy's ♥️ private secret salted egg yolk meat dumplings

Every year, my mother urges me to make zongzi, hoping that I can learn this craft and make it myself in the future. Fangzi is the best taste for mom to adjust n times before and after, many friends invite mom to pack, for their own people, of course, to be black-hearted, and the material is enough. You can eat 2 of them at a time! The finished product is about 30 pieces, and the big one is very large!

Ingredients

Porkbelly 2 pounds and a half

A:Junefreshsoysauce 15 gram

Aoldsoysauce 50 gram

Asalt 20 gram

Asugar 20 gram

Acookingwine 20 gram

AEssenceofChicken 5 gram

Glutinousrice 5 catty

Boldsoysauce 100 gram

BJunefreshsoysauce 30 gram

Bsalt 40 gram

BSugar 30 gram

BEssenceofChicken 10 gram

Zongye 180 slice

Saltedduckeggs 30 piece

Cooking Instructions

Marinate the meat the night before, buy the black pork belly, fat and thin, slice it, so that it is more flavorful, wash well, drain the water, add all the ingredients of A, stir well, pinch it, and leave overnight.
The next day, prepare the work, the glutinous rice is ready, put in the B ingredient and stir well. Let stand for 1 hour. Start the package again.
The old rice dumpling leaves are very fragrant, boil the water and take it out, and then put it in cold water.
Buy fresh duck eggs and knock out the yolks.
Choose 3 dumpling leaves and stack them on top of each other. The left hand is on top, and the two 3 pieces overlap.
Make a funnel shape. Short on the inside and long on the outside. The corner of the funnel must be folded!
Put some rice, then the meat and egg yolks.
Great love
Then add rice, press and compact, and then fold it up.
Press on both sides. Closing the corners
Fold out the corners and finish. Good-looking zongzi really need a lot of practice. Compression.
Finally, wrap it with a rope, you also need to use skill, and every lap is tight! If it is loose, it will leak out when you cook it
My mother's bag!
I wrapped it, and the thread I wrapped it was a little loose.
After wrapping it and putting it in the pot, my parents also put eggs in it, and it was very fragrant when boiled. The amount of water probably flooded the rice dumplings. After boiling the zongzi on high heat, simmer on low heat for about half an hour, then boil over high heat, and finally take off the pot on low heat for 5 hours. I'm afraid I'll use a pressure cooker for too long, and I haven't tried it for a long time.
Finished product!
Tempting, disc, worthy of so many hours of waiting.