Salted Meat Zongzi

Bamboo leaves, glutinous rice, pork belly, kidney beans, peanuts, and I forgot to take a picture of the shiitake mushrooms.

Cut the pork belly into thick pieces, add salt, dark soy sauce, soy sauce, oyster sauce, five-spice powder, pepper, cooking wine, and sugar, and marinate for half a day in advance.

Soaked glutinous rice, kidney beans, peanuts, and shiitake mushrooms for three hours in advance.

After washing both sides of the bamboo leaves clean, put them in a pot and boil for ten minutes. Use a plate to press them down, making sure the water covers the leaves as much as possible.

Scoop out the soaked rice and beans onto a plate, then add oil, salt, dark soy sauce, light soy sauce, and five-spice powder, and mix well.

Diced shiitake mushrooms and marinated pork belly.

Before making zongzi, trim the pointed ends of the bamboo leaves and roll them into a funnel shape.

First, put in a spoonful of rice, add the meat and shiitake mushrooms, then fill in with more rice and press it down firmly with a spoon. Next, press the leaves down and fold them, and finally, tie it tightly with a string.

Wrapped zongzi.

Place into the electric pressure cooker, pour in water to cover the zongzi, and cook for one hour.

Time's up, and the whole room is filled with fragrance.

Finished product.

The fragrance of zongzi fills the air, wishing you health and peace this Dragon Boat Festival!