|Glutinous rice||Appropriate amount|
|Red bean||Appropriate amount|
|Pork and pork||About 500 grams.|
|Soy sauce||1 scoops|
|Old soy sauce||Half spoon|
|sugar||1 seasoning spoon|
|salt||1 seasoning spoon|
Wash pork and plum, control water, add soy sauce, soy sauce, salt, sugar, pepper, rub repeatedly, then fry in the fridge for 24 hours.
Soak glutinous rice and red beans in advance for more than 4 hours. I have been soaking overnight.Mix well the soaked glutinous rice and red beans to control the moisture content.
Add raw, old and salt and mix well.
Soak the rice dumplings leaves overnight in advance and cut off the ends.
Fold into funnel shape.
Add about 1/3 red bean glutinous rice.
Place a piece of pickled plum blossom meat.
Add some red bean glutinous rice.
As shown in the figure, the leaves of Zongye on the left fold in the middle.
The right side also folds in the middle.
Then fold down the top leaves, press the left and right sides of the just folded and pressed leaves, and then tie them tightly.
Put in pressure cooker, add water without rice dumplings, press for 30 minutes, after natural pressure relief, do not cover, and then bake for a few hours.
Glutinous rice and soft glutinous meat are delicious.
Works from the Soul of the Smoke and Rain in the World of Gourmet Food