How to marinate pork for zongzi

Since Qu Yuan committed suicide by jumping into the river, celebrating the Dragon Boat Festival has become a custom. During the Dragon Boat Festival, people eat rice dumplings and drink realgar wine. There are many kinds of zongzi. Some people make zongzi with red dates inside, while others put meat inside. Meat zongzi tastes very delicious and people can’t stop eating it. Let me introduce to you how to marinate pork for making rice dumplings.

Recipe calories: 3054.5 (kcal)

Ingredients

500g glutinous rice

200g pork belly

Methods/Steps

1Main ingredients: glutinous rice, pork belly

2. Wash the glutinous rice and soak it for more than 5 hours

3. Wash and soak the zongzi leaves

4. Cut the pork belly into pieces

5. Add sugar, salt, pepper, and oyster sauce

6. Add the extremely fresh soy sauce

7. Mix well and marinate for 20 minutes

8. Roll the zongzi leaves into a funnel shape

9. Add one third of glutinous rice

10. Add a piece of marinated pork belly

11. Fill it with glutinous rice

12. Wrap it tightly with zongzi leaves and tie it up.

13. Wrap them one by one and put them into the pot

14. Add water and bring to a boil, then cook over medium-low heat for 30 minutes.

15. Remove from the pan and serve.

Note:

1. When marinating pork belly, the taste should be slightly salty and the color should be darker. The color of my pickling was too light.

2. Use more water when cooking to prevent the pot from drying out.

Ingredients: 50g meat, 250g glutinous rice

step:

1. First cut the meat, mix it with cooking wine, salt, sugar, MSG, ginger, aniseed, soy sauce (dark soy sauce), etc. and marinate for three hours, set aside.

2. Wash the reed leaves and blanch them in boiling water. Note: No need to cook, the rice dumplings wrapped in reed leaves will be more fragrant.

3. Wash the glutinous rice before making rice dumplings and drain the water.

4. Pour the pickled meat water into the glutinous rice and mix well. Note: If you like strong flavor, you can add some salt.

5. Add sesame oil to the marinated meat and mix well.

6. Start making rice dumplings.

7. After three to four hours of simmering, the aroma is overflowing.

Precautions

The meat needs to be marinated longer to make it taste better. Stir and marinate for three hours.

Rice dumplings originated from Quanzhou, Fujian, and are a traditional delicacy of the southern Fujian region, Taiwan, and Southeast Asia, and are a festival food custom for the Dragon Boat Festival. It has exquisitely selected ingredients, diverse condiments, fine production, a long history, a sweet taste, is oily but not greasy, and has a shiny red and yellow color. It is famous both at home and abroad for its unique flavor. During the late Qing Dynasty and the Republic of China, there was a "Meat Zong Silver" in the city, which was most famous for its meat dumplings. There was also the meat dumplings made by Xu Niu at the Guanyin Pavilion at Fuqiaotou in Quanzhou city, which was always full of customers. During the Dragon Boat Festival, every household in Quanzhou prepares rice dumplings to offer to the gods and ancestors.