Fresh meat glutinous rice dumplings
Overview
It’s the beginning of summer again! During the Beginning of Summer, we eat boiled eggs and rice dumplings here. The reed leaves along the river are growing luxuriantly during this season. The reed leaves are relatively tender at this time, so everyone will choose to make rice dumplings and eat them at this time. In other words, in our place, making rice dumplings starts now and can be done until the Dragon Boat Festival.
Tags
Ingredients
Steps
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Prepare glutinous rice, reed leaves and cotton thread
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Prepare the pork shank.
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Rinse the reed leaves with clean water, boil them in water, and set aside.
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Wash the pork leg and cut into small uniform cubes.
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Add cooking wine, salt, sugar, dark soy ginger, star anise, cinnamon, sesame oil and other seasonings,
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Stir well and marinate for half a day to absorb the flavor.
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Rinse the glutinous rice, soak in water for 30 minutes, remove and drain.
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Pour in the pork marinade and mix well.
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Take three reed leaves, roll them into a funnel shape, put in a small spoonful of glutinous rice, and then put a piece of meat,
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Put another small spoonful of glutinous rice to cover the meat,
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Wrap into rice dumplings, tie them with cotton thread and tie them tightly.
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All wrapped up.
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Take a pressure cooker, put the rice dumplings in tightly one after another, add 8 minutes full of water,
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Bring to a boil over high heat, then simmer over low heat for 40-50 minutes, turn off the heat,
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After it cools down slightly, open the lid, add some water until it is 80% full, then cook until the valve is raised, and simmer over low heat for about 2 hours.
