Exclusive mung bean and meat rice dumpling

Prepare the ingredients: soak glutinous rice and mung beans for more than four hours in advance. Marinate the pork belly with soy sauce, sugar, five-spice powder, salt, and strong aromatic white liquor, mixing well and letting it sit overnight. Boil the bamboo leaves for ten minutes, then clean and drain them.

First, put the glutinous rice and mung beans together, add salt, and mix evenly, then add a few drops of oil and mix evenly (not too much).

Take a bamboo leaf and fold it into a funnel.

Add an appropriate amount of glutinous rice and mung beans.

Put in the pork belly.

Add another layer of glutinous rice and mung beans.

Fold an extra bamboo leaf on the outside to the left and right, then wrap a few turns of cotton string, and you're done (everyone can wrap the zongzi in whatever way they like).

When wrapping zongzi, apply a bit more force to tie it tightly; otherwise, it might fall apart during cooking. Also, zongzi tied tightly taste better after cooking.

Place the zongzi that have been wrapped in order into the rice cooker.

Add enough water to submerge the zongzi, first press the Quick Cook button to bring it to a boil, then press the Soup button and cook for the default two hours. After cooking, do not open it immediately; let the zongzi soak for one to two hours before removing and draining.

Cooked zongzi.

Scoop it out and drain the water.

Finished product image.

Finished product image.