Zongzi

Cooking Instructions

1. Bring oil to a boil in a pan

   

2. Pour in the mustard greens and sauté

   

3. Soak the dumpling leaves in cold water, soak or boil them in hot water urgently to make them soft

   

4. Palm leaves are softened

   

5. Wash the glutinous rice, pour in salt (fine salt) and soy sauce, put three spoonfuls of salt in such a large pot, put some light soy sauce (more) and dark soy sauce (less) in soy sauce, stir well, and let stand for an hour until the salt dissolves

   

6. Wash the soaked dumpling leaves

   

7. Pour vegetable oil into a pot, boil hot, let cool and pour into the glutinous rice, stir well

   

8. Wash the pork in warm water

   

9. Cut the meat and pour the soy sauce (light soy sauce) almost flush with the meat

   

10. One leaf wraps the four-cornered zongzi, and two leaves wrap the oblique four-cornered zongzi, and then tie it with palm leaves

    

11. Cook in a pot of water, let cool after cooking, and put in the refrigerator to freeze.