Shili pork glutinous rice dumplings are fragrant
Ingredients: glutinous rice
Recipe Recommendations
- Scorpion leaves 12 tablets
- glutinous rice appropriate amount
- sausage 2 small roots
- pork 300 grams
- cooking wine appropriate amount
- oyster sauce appropriate amount
- sesame oil small amount
- soy sauce appropriate amount
- pepper noodles small amount
- ginger small amount
- salty and fresh
- steamed
- a day
- simple
Steps for Shili pork glutinous rice dumplings are fragrant
1
Wash and dice the pork, mix well with cooking wine, ginger juice, soy sauce, and oil consumption, and put it into a fresh-keeping bag and marinate for 12 hours (the pork is fat and lean according to personal preference, and I choose the one with a little fat)
2
Dice sausage
3
Wash the rice dumplings leaves and boil them in a pan. Do not pour the water after boiling. Soak the rice dumplings leaves in water for 12 hours
4
Take out the soaked rice dumplings leaves and use scissors to subtract a small part from top to bottom
5
Pour the soaked glutinous rice with sesame oil and soy sauce and mix well (I soaked the glutinous rice for 12 hours, and I feel it would be better if it took a longer time, so it would be softer and more glutinous when steamed)
6
Take two zongzi leaves, fold them half-crossed, put 2 spoonfuls of glutinous rice, 1 spoonful of meat and a little sausage in 1/3 of the place, fold them inwards from the left, fold them upwards from the bottom, fold them over, and finally fold them downwards. Fold them into a square shape, place them in a steamer, and steam for 1 hour