Salted Egg Yolk and Fresh Meat Zongzi

Cut the meat into pieces and add five-spice powder, pepper, salt, sugar, dark soy sauce, light soy sauce, and oyster sauce, then mix well. Refrigerate and marinate overnight. I used front leg marbled pork with skin. You can also use pork belly.

Marinated meat and cooked salted egg yolks are set aside. For the salted egg yolks, I sprayed them with alcohol and baked them in a 150-degree oven for 5 minutes.

I soaked the red beans and peanuts for 6 hours in advance. The glutinous rice was soaked for 3 hours.

Take out the soaked glutinous rice and drain the water.

Add light soy sauce, take it out, and mix evenly with oyster sauce.

Add the peanuts and red beans and mix well.

I used wide bamboo leaves, rolling one leaf from the wide end into a cone shape, putting rice at the bottom, and placing meat and salted egg yolk in the middle.

Put rice on top again, but be careful not to fill it too full. This way, when wrapping, you can fold all the sides tightly, and it won't leak.

After wrapping, put it into the pot, add water until it covers the zongzi, bring to a boil over high heat, then simmer over low heat for 3-4 hours. Low heat means the smallest fire; the water surface should look slightly bubbling.

The cooked zongzi is fresh, fragrant, delicious, and soft and glutinous.