Dongpo Meat Zongzi

Overview

Welcome to follow my WeChat account, Miss Tianluo, and enjoy delicious food together! Once a person, especially a celebrity, especially a historical celebrity, gets involved with me, the image in my heart suddenly shines brightly, and he is not just a boring bookworm. For example, Su Shi, my favorite among the eight great masters of the Tang and Song dynasties, was not because of how powerful his family was, or how virtuous and beautiful his wife was, but because of Dongpo meat. People who know me well know that I am a scourge of Dongpo pork. I have made stuffings for moon cakes, dumplings, steamed buns, stuffed breads, and Dongpo pork-flavored chiffons. Hahahahahahahahahahahahahaha (I feel like when making hurricanes, all I can think about is the neck...). Of course, the Dragon Boat Festival is still more than 20 days away. As someone who likes to eat glutinous rice foods, how could I miss the opportunity to try Dongpo meat on this!

Tags

• snacks
• glutinous rice
• onions
• pork belly
• rice wine
• sugar
• ginger
• salt
• soy sauce

Ingredients

Steps

1. 1 Be sure to choose pork belly that is evenly layered and fat and lean, preferably the five-layered kind (yes, buying pork is like going on a blind date...)

   

2. 2 Then boil a pot of water until it is medium cooked

   

3. 3 Choose white scallions and cut the ginger into slices

   

4. 4 Use a small pot, put the onion and ginger first, then put the pork belly on top, skin side up

   

5. 5 Then add rice wine vigorously. Guyue Longshan three-year-old and five-year-old or Shikumen are both good, but don’t use cooking wine

   

6. 6 Add 150g soy sauce and light soy sauce (I took this photo at night, it looks a bit like dark soy sauce)

   

7. 7 Add 100g sugar and about 5g salt

   

8. 8 Then simmer for two hours, take out part of the soup and soak the glutinous rice overnight (this is why I must do it at night)

   

9. 9 The next day, I filtered out the soup and added some prunes. If I didn’t want to add it randomly, I could add a little sugar, lard, soy sauce, etc.

   

10. 10 Then comes the fun part of making rice dumplings! The rice dumpling leaves are bent into a small funnel shape

    

11. 11 Add a big piece of Dongpo pork

    

12. 12 Fill it with glutinous rice and fasten the pointed tips of the rice dumpling leaves on top

    

13. 13 Fold it and tie it up (forgive me for my inability to take pictures with one hand...)

    

14. 14 Get a big pot together, fill the bottom of the pot, add water, put something heavy on top, and cook happily for an hour!