Exclusive Salted Egg Yolk and Fresh Meat Zongzi

Finished product image.

Finished product image.

Preparation method: Soak an appropriate amount of glutinous rice overnight, rinse it clean, drain the water, and set aside.

An appropriate amount of bamboo leaves, cleaned thoroughly, boiled in water for a few minutes, then taken out and rinsed with clean water, drained and set aside.

Appropriate amount of glutinous rice, add an appropriate amount of salt, dark soy sauce for coloring, a little sesame oil, and mix evenly.

Pork with the skin on, if you prefer more lean meat, use the front leg of the pig, cut into long pieces according to your needs. Add an appropriate amount of salt, black pepper, dark soy sauce, sesame oil, and beef bouillon powder.

Mix well, place in the refrigerator to keep fresh, and marinate overnight to absorb the flavors.

An appropriate amount of salted egg yolk, spray an appropriate amount of high-proof white liquor to remove the fishy smell.

Fold two pieces of bamboo leaves in half to form a pouch, add an appropriate amount of rice, and put in a piece of salted meat and two egg yolks.

Add an appropriate amount of rice on top, fold the bottom of the bamboo leaf up, and wrap it well.

Wrap it well with the cord.

Do everything well.

Put it into a pressure cooker, add an appropriate amount of water, cook for one hour, and let it sit for 15 minutes before serving.

Cook until done, take out, rinse several times with cold water, soak the zongzi in cold water for 2 hours, and then it can be eaten.

Finished product image.

Sticky and chewy, springy and firm, savory and flavorful.

Finished product image.

Finished product image.

Finished product image.