Salted Egg Yolk Meat Zongzi

Soak the glutinous rice for two hours.

Cut the pork into pieces.

Add scallions and ginger, light soy sauce, dark soy sauce, oyster sauce, salt, and a small amount of sugar, and mix well.

Seal and place in the refrigerator overnight to marinate.

Drain the glutinous rice, add light soy sauce, dark soy sauce, and salt, and mix well. Then put it in the refrigerator to marinate.

Clean the bamboo leaves and strings thoroughly, and boil them until soft.

Take two bamboo leaves and roll them from the top into a funnel shape.

First put some rice at the bottom, then add salted egg yolk and pork belly.

Spread another layer of rice, level it, and press it firmly.

Cover the tail leaf.

Pinch both sides inward tightly.

Fold back the remaining part.

Tuck the tail up.

Hold one end of the rope with your thumb, wrap two loops around the two corners of the zongzi between the thumb and pinky, and tie a knot to secure it.

A zongzi is already wrapped.

Place the zongzi into the pressure cooker, try to arrange them flat, add enough water to cover the zongzi, and press them down with a heavy object to ensure they are all submerged in water. Use the tendon setting to cook and naturally release the steam.

Salted egg yolk rice dumpling.