Exclusive Salted Egg Yolk and Fresh Pork Black Glutinous Rice Dumpling

Soak the bamboo leaves and twine in water and clean them.

Boil in water for 10 minutes, then let it cool naturally.

Cut the pork belly into small pieces, add salt, cooking wine, and light soy sauce, and mix well to marinate overnight.

Juice the leaves of the black rice plant and filter it. Soak the glutinous rice in the black rice juice for 12 hours in advance, then drain it.

Prepare all the ingredients: marinated meat, salted egg yolk, chestnuts, and black rice.

Fold the bamboo leaf into a funnel shape and put in an appropriate amount of glutinous rice.

Add salted egg yolks, marinated meat, and chestnuts.

Add an appropriate amount of black rice.

Fold the bamboo leaves upward to cover the glutinous rice, and pinch the sides tightly with your hands.

Fold it to the lower right again to wrap the entire zongzi.

Tie it tightly with zongzi string, and the four-cornered zongzi is ready.

Use scissors to cut off the excess bamboo leaves and twine.

Place the wrapped zongzi into the pressure cooker, add water to cover the zongzi, cover it with the lid, bring it to a boil until steam appears, then turn to low heat for 40 minutes, and then let it sit for another two hours.

The braised meat is fragrant, the chestnut powder is glutinous, the egg yolk is savory, mixed with soft and sticky black rice, savoring the deliciousness of the Dragon Boat Festival.