How to marinate pork belly for zongzi

In fact, when making zongzi, there is no fixed filling. You can put in whatever you want. Generally speaking, many people will put pork belly in it, but it must be marinated before putting it in. At this time, you must also understand the selection of pork belly and the methods and techniques of marinating. Friends who want to make zongzi can see the specific methods below.

1. Choose fatty pork belly, because the glutinous rice is very dry and we didn’t add a drop of oil, so the fat in the pork belly is the only thing that can produce oil. If you use lean meat, it will be a bit dry and the taste won’t be so good.

2. How to marinate the meat for rice dumplings? Do you know how to make delicious rice dumplings? Now I will introduce it to you. First prepare the corresponding ingredients, wash the rice dumplings leaves, and cut off the roots of the leaves with scissors. Soak in clean water until softened. You can soak it in clean water one day in advance.

3. Cut the pork belly into thumb-sized pieces, soak the dried mushrooms, cut into strips, and mix them together. Add appropriate amounts of light soy sauce, dark soy sauce, sugar, salt and cooking wine, adjust the taste according to your taste, and stir constantly to allow the seasoning to evenly coat the pork belly and mushrooms and make them tasty.

4. It is best to marinate it one day in advance so that it is easier to absorb the flavor. Choose two pieces of zongzi leaves of appropriate size, overlap them and roll them into a cone shape. First put the mixed glutinous rice in, then put in the pork belly, and finally fill it with glutinous rice.

5. Press it down to make it firm. Fold the upper zongzi leaves down to cover the rice underneath, fold the extra zongzi leaves into corners, and tie the zongzi tightly with cotton thread. Wrap tightly and firmly. Everyone can choose to wrap it into a triangle or a square according to the situation.

6. Cut the pork belly into thumb-sized pieces, soak the dried mushrooms, cut into strips, and mix them together. Add appropriate amounts of light soy sauce, dark soy sauce, sugar, salt and cooking wine, adjust the taste according to your taste, stir constantly to allow the seasoning to evenly coat the pork belly and mushrooms and make them tasty.

7. It is best to marinate it one day in advance so that it is easier to absorb the flavor. Choose two pieces of zongzi leaves of appropriate size, overlap them and roll them into a cone shape. First put the mixed glutinous rice in, then put in the pork belly, and finally fill it with glutinous rice.

8. Press it down to make it firm. Fold the upper zongzi leaves down to cover the rice underneath, fold the extra zongzi leaves into corners, and tie the zongzi tightly with cotton thread. Wrap tightly and firmly. Everyone can choose to wrap it into a triangle or a square according to the situation.