How to make pork dumplings with preserved vegetables

We call people who like to eat "foodies". Of course, foodies are loyal to food. While enjoying eating, many foodies are also very interested in how food is made. Today, in order to satisfy the demands of foodies, we will introduce to you the method of making large rice dumplings with pickled mustard greens and meat.

1. Prepare the materials

2. Pour the glutinous rice into the dark soy sauce and mix well. Wash the pork belly, cut into pieces and put them on a plate. Add salt, rice wine, dark soy sauce, sugar, five-spice powder, thirteen spices, oyster sauce and pepper powder and mix well. Marinate the glutinous rice and pork belly for four hours, stirring at intervals of four or five times during the period to make the glutinous rice and pork belly more flavorful.

3. Wash the leaves. I bought dry leaves. First, use a brush to clean both sides of each leaf. Cut off some of the hard stems and thin leaves at the tail of the leaves. Then boil them in a soup pot for ten minutes. Then wipe them clean with a wet towel and set aside. Also wash the pickled mustard greens and drain them.

4. Start wrapping the zongzi~~ I stacked two small leaves together and used only one large leaf~~~

5. Put some glutinous rice first, then put meat and pickled mustard greens.

6. Spread the glutinous rice on top and press it tightly. If it is too loose, the glutinous rice will not stick together easily.

7. Folding Zong leaves

9. Put the pressure cooker in, add water, just enough to cover the rice dumplings~~ Bring to a boil over high heat, and cook continuously for about 40 to 50 minutes~~

Today I’m introducing to you the big pork dumplings with pickled mustard greens that I’ve collected for many years. I hope it’s welcomed and liked by you all. If you’re interested, feel free to try making it according to my method.