Exclusive Salted Egg Yolk Pork Rib Zongzi

Soak the ribs to remove the blood, add seasonings, mix evenly, and marinate in the fridge overnight.

Rinse the glutinous rice and soak it in clean water for 4 hours.

Take the yolk from the salted duck egg, spray it with high-proof liquor, and then put it in the oven at 150 degrees to bake for 5 minutes.

Clean the morel mushrooms thoroughly, then soak them in clean water for ten minutes and drain. Sauté them with oil and salt until fragrant, then let them cool and set aside.

Fresh bamboo leaves are soaked in salt water for thirty minutes, then boiled for ten minutes, and drained slightly after rinsing in cold water.

Take out the refrigerated ribs, and set aside the marinade for later use.

Render the lard in a pot by steaming.

Drain the water from the soaked glutinous rice, then add the lard and the marinade from the cured ribs into the glutinous rice in order, and mix well.

All the ingredients are ready, ready to make zongzi.

There are many ways to make zongzi; just use whichever method you're accustomed to.

Place the wrapped zongzi into the pot, add water, bring to a boil, then reduce to low heat and cook for three hours.

Let it cool for a bit after taking it off the heat.