Sauce meat rice dumplings

Overview

For this year’s Dragon Boat Festival, I have made rice dumplings several times. In addition to salted egg yolk and fresh meat rice dumplings, there are also sauce meat rice dumplings. The fresh meat is marinated in cooking wine, sugar, salt, sweet noodle sauce, etc. for a few days and then wrapped. It has a rich and distinctive flavor.

Tags

• staple food
• home cooking
• children
• dragon boat festival
• spring recipes
• whole grains
• chicken essence
• cooking wine
• cotton thread
• ginger powder
• glutinous rice
• pork shank
• sesame oil
• sugar
• sweet noodle sauce
• pepper
• reed leaves
• salt

Ingredients

Steps

1. 1 Prepare the ingredients,

   

2. 2 First marinate the meat in sauce - take the pork front leg meat, peel it and wash it,

   

3. 3 Cut the lean meat into large pieces and the fatty meat into small pieces,

   

4. 4 Use salt, sugar, cooking wine, ginger powder, pepper, sweet noodle sauce, chicken essence, sesame oil, stir well,

   

5. 5 Marinate for 1-2 days, (put in the refrigerator)

   

6. 6 Rinse the reed leaves with clean water, boil them in boiling water for 3 minutes, take them out, and rinse them with clean water.

   

7. 7 Rinse the glutinous rice, add the marinade from the marinated meat, stir well,

   

8. 8 If the taste is light, you can also add some salt and stir it first.

   

9. 9 Take 3 reed leaves, cut off the thick stems at the top, and fold them into a funnel shape,

   

10. 10 First put in a small spoonful of glutinous rice, then a piece of lean meat with sauce, a small piece of fat meat,

    

11. 11 Cover with another layer of glutinous rice,

    

12. 12 Hold the reed leaves with the palm of your hand and gently flatten the upper layer of glutinous rice.

    

13. 13 Then cover the other side with reed leaves. If it is still wrapped and not cooked, you can add a reed leaf here, fold it in half, and wrap the corners.

    

14. 14 Fold the reed leaves in half at the sharp corners on both sides so that the glutinous rice will not leak out easily,

    

15. 15 Then fold the other side of the reed leaf, move your fingers over and pinch it, so that the rice dumplings will not fall apart easily,

    

16. 16 Tie it tightly with cotton thread, tie it into a knot, and cut off the excess reed leaves. In this way, the rice dumplings are wrapped.

    

17. 17 Take the pressure cooker and put in the rice dumplings,

    

18. 18 Add eight minutes full of water, bring to a boil over high heat and open the valve, then lower the heat for 30 minutes, turn off the heat,

    

19. 19 After it cools down slightly, open the pressure cooker and add water until it is 80% full,

    

20. 20 Bring to a boil over high heat and turn on low heat for about 1.5--2 hours.