Mapo Pork Belly Zongzi Leaf Rice

Name: Mapo Pork Belly Zongzi Leaf Rice
Yield: 4 servings
Cuisine: Snacks
Ingredients: to taste European pork; 300g glutinous rice; to taste Mapo Sauce; 10ml dark soy sauce; 6ml light soy sauce; 1g Salt; 2g Sugar; to taste Bamboo leaves (used for wrapping zongzi); to taste shiitake mushroom; a pinch Green peas

Fragrant glutinous rice cooked in zongzi leaves with tender braised pork belly, shiitake mushrooms, and mapo sauce, colored deep with soy sauces for a savory, spicy rice bundle.

0 minNewEasy Snacks Steam Sweet Spicy

Instructions

1
Prepare the ingredients.
2
Put the pork into cold water, and remove it after it boils.
3
Clean and put into a new pot, add 2 star anise, a bowl of cooking wine, 2 bay leaves, pour in an appropriate amount of water, bring to a boil over high heat, then turn to low heat and continue to cook for 40 minutes. After cooking, take it out and put it in the freezer for 30 minutes for later use.
4
Dice the shiitake mushrooms and add them to the glutinous rice.
5
Then add light soy sauce, dark soy sauce, sugar, and salt, add a spoonful of Mapo sauce, and mix well to set aside.
6
Line the steamer with bamboo leaves, spread glutinous rice evenly, and sprinkle an appropriate amount of dried shrimp for later use.
7
After taking out the pork, cut it into thin slices.
8
Brush both sides with mapo sauce.
9
Spread it on the glutinous rice, then fold the bamboo leaves over to cover it.
10
Place in boiling water and steam over medium-low heat for two hours.
11
Completed.