Chaozhou-Shantou Specialty Double Filling Zongzi

Clean the bamboo leaves for zongzi and drain the water for later use.

Boil the quail eggs and peel them, then add a little star anise, a few bay leaves, a small amount of cinnamon, light soy sauce, salt, and a few drops of dark soy sauce for color. Bring to a boil over high heat, then reduce to low heat and braise for 20 minutes to absorb the flavor. Store in the refrigerator overnight, which allows them to soak up the flavor even more.

Pork belly, choose one with a mix of fat and lean meat, a few drops of light soy sauce and dark soy sauce, half a pack of five-spice powder, marinate.

Homemade red bean paste, specific method can be seen in the previous post. Finished products are also available for purchase.

Heat the pan, add some oil, stir-fry 90% of the glutinous rice evenly, add half a packet of five-spice powder, a small spoon of light soy sauce, and an appropriate amount of salt. It can be a bit saltier than usual when cooking, so it tastes better. This step of stir-frying the rice should not be skipped.

Mix the remaining glutinous rice with white sugar and let it cool before serving.

Soak the shiitake mushrooms, soak the peanuts for 20 minutes, soak the lotus seeds for 20 minutes and remove the cores. Once all the ingredients are ready, open the package.

A perfectly square zongzi.

Put the wrapped zongzi into a pressure cooker, making sure the water covers the zongzi. Bring to a boil over high heat, then reduce to medium heat and cook for another 30 minutes.