How to make five-spice meat dumplings?

The method of making five-spice meat rice dumplings is similar to that of ordinary rice dumplings, but the seasonings needed are changed. The pork used for meat dumplings should be both fat and lean. Because the fat is in the meat, when the rice dumplings are cooked, the high temperature causes the fat to melt and seep into the gaps between each glutinous rice, making it very fragrant.

practice

1. Peel and crush the white beans, soak the glutinous rice for 1 hour and drain the water, add salt to the glutinous rice and mix well (add salt according to the amount of rice), cut the salted egg yolk and pork belly into pieces

2. Slice sausage

3. Boil the palm leaves in lye water and then rinse them with boiling water (the palm leaves are already very clean after being boiled in lye water)

4. Soak the dried shrimp for a while, crush the garlic, add oil to the pot, pour in the dried shrimp and fry it, pour out, add more oil, pour in the tinned garlic and fry until fragrant, return the dried shrimp to the pot and mix with the garlic, add a little soy sauce and a little salt

5. Output the disc for backup

6. Add five-spice powder, a little pepper and salt to the pork belly and marinate for 2 hours

7. Fold the palm leaves into a triangle shape, put in a little glutinous rice, then add white beans, dried shrimps, garlic, meat, sausage, and egg yolk.

8. Cover with another layer of rice and surround with palm leaves

9. Fold the two sides of the high leaves together, fold the tail leaves and the bottom corners diagonally, and tie them up with palm straw. When tying the palm straw, you must hold the palm straw firmly and tie it tightly. This way, the cooked palm straw will be cottony and strong.

10. Wrapped Zongzi

11. Put water in the pot, put in the rice dumplings, the water should cover the rice dumplings, cook for three and a half hours

12. After about 3:30, open the lid and immediately take out the rice dumplings from the boiling water. The rice dumplings should be dry.