Rou Zong

Preparation: 1. Wash the pork and plum meat, cut into pieces, place it in a container, add appropriate amount of soy sauce, salt, sugar, barbecued pork sauce, white pepper, and white wine, mix well, cover with plastic wrap and place it in the refrigerator for one night. 2. Soak the dried rice dumplings in cold water overnight, cut off the head and tail, clean the front and back sides of each rice dumpling leaf, and place it in a pot to cook for a while. 3. Cook quail eggs, peel them, add soy sauce, salt, aniseed, cinnamon, and cumin seeds to boil, and soak overnight to taste. 4. Appropriate amount of cooked chestnuts. 5. Wash the glutinous rice thoroughly and soak it in water overnight. Drain the water and add appropriate amount of soy sauce and mix well.

Practice: Take two zongzi leaves and fold them into a funnel shape, and add a small amount of glutinous rice.

Add a piece of meat, a quail egg, and a chestnut.

Then add the right amount of glutinous rice and press it.

After wrapping, tie it tightly with string, place it into a pressure cooker, add water (the water should be less than the rice dumplings), bring to a boil over high heat, and change to medium to medium heat and cook for about 50 minutes.