Fresh meat zongzi

Wash the glutinous rice and soak it in clean water overnight.

Wash the peeled mung beans and soak them in clean water overnight.

Wash the black-eyed peas and soak them in clean water overnight.

Clean the dried shiitake mushrooms and soak them until they become soft.

Clean the dried scallops and set aside.

I bought this kind of ready-made salted egg yolk.

Cut the pork into large pieces, add 2 tablespoons of salt, 3 tablespoons of sugar, light soy sauce, oyster sauce, five-spice powder, and rice wine, mix well, and marinate in the refrigerator overnight.

Mix glutinous rice with black-eyed peas, add 3 tablespoons of salt and a little five-spice powder, and stir well.

Rinse the purchased dry bamboo leaves with clean water, then put them into a boiling pot and boil for about five minutes. Remove them and wash them clean.

Overlap two bamboo leaves slightly and fold them into a funnel shape, scoop in a tablespoon of glutinous rice and cowpeas, then add pork belly, salted egg yolk, shiitake mushrooms, and scallops in order, followed by a tablespoon of mung beans, and finally another tablespoon of glutinous rice and cowpeas. Tie up the zongzi, and it is ready.

After all are wrapped, put them into a large pot, making sure the water covers the zongzi. Bring to a boil, then turn to medium-low heat and simmer for two and a half hours. During this time, add boiled water 4 to 5 times to replenish the water that evaporates, so that the zongzi floating on top cook properly.

You can now taste the fresh meat zongzi with a rich meaty aroma! 😁