Exclusive Meat Zongzi

Name: Exclusive Meat Zongzi
Yield: 4 servings
Cuisine: Snacks
Ingredients: over 1kg glutinous rice; 400 g Lean meat; to taste reed leaf; a handful The grass used to tie zongzi; to taste Salt; to taste dark soy sauce; 1 tbsp Oyster sauce

Classic meat zongzi of glutinous rice tinted with dark soy sauce and cubes of soy-marinated pork, wrapped in reed leaves and boiled until deeply savory and aromatic.

0 minNewMedium Snacks Boil Savory & Fragrant

Instructions

1
Cut the lean meat into pieces in advance, and season with dark soy sauce, oyster sauce, and salt.
2
Mix well and marinate for more than four hours for later use.
3
Blanch the fresh leaves in boiling water for one minute, then rinse them in cold water once they change color and clean them thoroughly. Boil the grass strings used for tying zongzi for a longer time.
4
Wash the glutinous rice several times and drain the water.
5
Add a spoonful of dark soy sauce and a small amount of salt.
6
Mix evenly by hand.
7
A little over one-third of the way up the leaf, twist it into a funnel shape.
8
Add a spoonful of rice and a piece of meat.
9
Add another spoonful of rice.
10
Give it a little shake to make the rice firmer, then close it.
11
Fold the extra leaves into a corner.
12
Bundling completed.
13
Place the wrapped zongzi in enough water to soak for about half an hour, allowing the rice to absorb enough water before turning on the heat to cook.
14
After the pressure cooker comes to pressure, turn down to low heat and simmer for more than two hours.