Seafood Pillow Zongzi

Prepare abalone, shrimp (peeled in advance), salted egg yolks, and pork belly.

Clean the abalone.

Score the meat.

Marinate the abalone and shrimp with cooking wine and ginger slices.

Cut the pork into large pieces.

Add salt, oyster sauce, sugar, light soy sauce, and dark soy sauce, and mix well.

Grind cinnamon, star anise, bay leaves, and fennel into powder, and add them to the mixed meat.

Add an appropriate amount of oil and rice wine, and mix well.

Marinate for 2 hours and set aside.

Put the pot on the stove and boil water.

Blanch abalone and shrimp, quickly remove them and rinse with cold water, cleaning off the foam thoroughly.

Add a little light soy sauce to marinate the base flavor.

Rinse the glutinous rice clean and drain the water.

Add half a little soy sauce, one tablespoon of dark soy sauce, and one tablespoon of oil, and mix well.

Glutinous rice will do.

Prepare bamboo leaves and red strings.

Take two pieces and overlap the ends.

Fold out a funnel.

Place the glutinous rice flat.

Add salted egg yolk and pork belly.

Add abalone and shrimp.

Cover it with glutinous rice again.

Fold.

One end of the red string is placed on the bamboo leaf.

Wrap a good rope around the other end a few times, tie it tightly, and complete all of them in sequence.

Put it into the pressure cooker, add water until it covers the zongzi, bring it to a boil over high heat, then turn to medium-low heat and cook under pressure for 3 hours.

Alright.

Finished product photo, the flavor is super rich, you can see how delicious it is 😁