Black rice, fresh meat and brown seeds

Overview

Last year I couldn't wrap it in brown rice, so I wrapped it in steamed brown rice. There was a lot of ingredients left. I wanted to try it again this year. Overall, it was OK, but some corners still couldn't be wrapped and would leak out. Next year the package will definitely be better haha! A little black rice is also added, and peeled mung beans are added, so it doesn’t taste as greasy as the whole glutinous rice version! It’s homemade and you can eat it with confidence, it’s full of ingredients and delicious. I wrapped it by myself, and I forgot to take pictures of some of the steps. This is my first time wrapping, so I still need to learn more!

Tags

• hot dishes
• home cooking
• base
• black rice
• five spice powder
• glutinous rice
• mung beans
• mushrooms
• palm cotyledon
• peanuts
• pork belly
• shrimp
• pepper
• salt
• soy sauce

Ingredients

Steps

1. 1 Cut the pork belly into large pieces and marinate with salt, soy sauce and pepper.

   

2. 2 Heat oil in a pan, add pork belly and fry until fragrant.

   

3. 3 Add dried shrimps and saute until fragrant.

   

4. 4 Soak the dried rice dumpling leaves in advance. Boil it.

   

5. 5 Soak glutinous rice, black rice, peeled mung beans, peanuts, and mushrooms in advance.

   

6. 6 Put a little five-spice powder and alkali into the rice.

   

7. 7 Roll the palm cotyledons into a funnel shape and add glutinous rice.

   

8. 8 Add some peeled mung beans. Add peanuts, mushrooms, dried shrimps and meat cubes.

   

9. 9 Add some peeled mung beans and then glutinous rice.

   

10. 10 Roll it up and tie it with flies, put it in the pressure cooker, add enough water to bring it to a boil over high heat, and simmer over low heat for twenty minutes.