First release of sauce-flavored cured meat and dried vegetable rice dumplings

Ingredients: 55g dried vegetables, 140g cooked cured meat, 15g bean paste, 5g sweet flour paste, appropriate amount of salt, a little sugar, a little minced ginger and garlic, a few Sichuan peppercorns, 300g glutinous rice, 14 bamboo leaves.

Soak the dried vegetables in water until they rehydrate.

Wash and chop.

Separate the bacon into skin, lean meat, and fat, and cut each into cubes, set aside.

Heat the wok, add the fatty part of the cured pork, and stir-fry to render the oil.

Move the sautéed fat to one side, add the minced ginger and garlic to stir-fry until fragrant. Then stir everything together.

Pour in the dried vegetables and stir-fry them together with the pork fat until fragrant.

Add Doubanjiang and sweet bean sauce, and stir-fry evenly.

Then add the lean meat and diced cured pork skin, and stir-fry evenly.

Finally, add salt, sugar, and seasonings.

Stir-fry evenly, then turn off the heat.

Remove from the pot and let cool for later use.

Soak the glutinous rice in clean water for several hours.

After rising, pour into a sieve and drain the water.

Pour the stir-fried cured meat into the glutinous rice.

Mix thoroughly until even.

Put the bamboo leaves into the pool, scrub them clean, and drain the water.

Take a leaf and roll it one and a half times, forming a long, thin cone.

Put in the filling and press it firmly.

Fold the leaf above downward to cover the filling.

Fold to one side again into a triangular pyramid shape.

Tie a cord from the top to the waist.

All wrapped up.

Trim off the grown leaf stalks.

Put it in the pot, add enough water to cover the zongzi, bring it to a boil over high heat, then turn to medium-low heat and cook for about 2 hours.

When the rice dumplings become soft and fully cooked, turn off the heat. Remove from the pot and drain the water.

Remove the bamboo leaves before eating.