Pork and rice dumplings

Cooking Instructions

1. Fresh southern candle leaves, the one I bought is a little old, if it were a little earlier, the tender leaves would have been red.

   

2. Remove the stems, wash and drain

   

3. Add water about 4 times the weight of the leaves and break them in a wall breaker

   

4. Wear gloves (so as not to stain your nails) and strain through gauze, as long as the water is not slaggy.
   If you buy more leaves, you can squeeze all the juice, and put the inexhaustible juice in the refrigerator for freezing, and thaw it when you use it, which is very convenient.

   

5. Do not wash the glutinous rice, put it directly into the juice and soak it for about 6 hours, or put it in the refrigerator and soak it overnight. But don't soak it for too long, the rice will taste too bad if it is soaked for too long, and the rice grains will easily stick to the dumpling leaves when cooked.

   

6. Cut the pork belly into large pieces (I usually have about 30 grams per piece), add salt, thirteen spices, sugar, light soy sauce, dark soy sauce, chicken essence, mix well, and put it in the refrigerator to marinate overnight.

   

7. I use dried rice dumpling leaves, which need to be soaked overnight in advance and then washed.

   

8. Knock out the yolk of the salted duck egg, wash the film on the surface of the egg yolk with running water, and then spray a little high liquor to remove the smell.
   The salted egg yolk can be used whole, and here I have divided it in half.

   

9. The soaked glutinous rice is washed twice with water and then drained. Sprinkle in a pinch of salt and mix well.

   

10. Take two zongzi
    leaves and fold them into a funnel, put some rice, put a piece of cured meat and a salted egg yolk in the middle, and then cover with rice. Just use your favorite method package.

    

11. Tie it up.
    Then cook the rice dumplings: Put them in an electric pressure cooker, add the water that has completely submerged the rice dumplings, and cook for 2 hours.
    There will be a lot of oil on the surface of the cooked meat dumplings, you can take it out and put it under the faucet to rinse the surface with running water, and then put it in the steamer, steam it for about 5 minutes after the water is boiled, and take it out to cool.

    

12. Leave it completely cool and you can eat it!

    

13. It's really fragrant