The method of making meat zongzi

    When I was young, I only ate white rice zongzi.It might be due to the regional differences. My first taste of meat zongzi made me fall in love with it, so I learned how to make them. However, wrapping zongzi is quite a skill, and all I can do is just wrap them up; other details are beyond my capabilities.
This recipe is an extremely simple version of meat zongzi.
Rice

    2000 grams

    Pork(lean and fatty) 300 grams Leaves for wrapping 50 pieces Condiments

    Green onion

    1 stalk Ginger 5 grams Soy sauce (old style) Appropriate amount Salt

    2 grams

    Five-spice powder

    A small spoon

    For the meat zongzi

    1. Select pork with both lean and fat portions, cut into pieces, with smaller pieces of fat and larger pieces of lean meat. Add green onion segments, ginger slices, salt, five-spice powder, and soy sauce (old style), marinate for a while.2. Rinse the rice, no need to soak it. Mix in a small amount of salt and soy sauce (old style) to taste. 3. Boil the bamboo leaves for a moment, then wash them thoroughly. Take one complete leaf, fold it into a cone shape.

    4. Place a spoonful of seasoned rice at the bottom of the cone, followed by a piece of fatty meat.

    5. Then add a piece of lean meat and enough rice to fill up the cone.

    6. Wrap according to your skill level, ensuring no rice leaks out.

    7. Secure with string; prepare about 50 zongzi in total.8. Place all prepared zongzi in an electric pressure cooker and add sufficient water to cover them completely. Choose the pig trotters program. Pig's hoof

    9. After the cooking is finished, delicious meat zongzi are ready; they are soft, glutinous, and fragrant.

    Cooking tips

    1. Practice makes perfect; with only one chance per year, it's hard to become skilled.2. It is recommended to use a pressure cooker when cooking the zongzi for better results.