Main Ingredients:
Pork Belly: 1 kg; Glutinous Rice: 4 cups; Zongzi Leaves: 30 pieces; Salted Egg Yolks: 15; Cotton Thread: as needed.
Seasonings:
Soy Sauce: 4 tablespoons; Dark Soy Sauce: 2 tablespoons; Cooking Wine: 3 tablespoons; Sugar: 2 tablespoons; Five Spice Powder: 1 teaspoon; Salt: 1 teaspoon; MSG: 1 teaspoon.
Taste: Salty and Savory; Cooking Method: Boiling; Time: Several Hours; Difficulty: Easy.
Steps to Make Egg Yolk and Pork Zongzi
Wash the pork belly and cut it into strips about 1.5 cm wide.
Add 2 tablespoons of soy sauce, 1 tablespoon of dark soy sauce, 2 tablespoons of cooking wine, 1 tablespoon of sugar, five spice powder, salt, and MSG. Mix well and marinate overnight.
Wash the glutinous rice and drain off as much water as possible.
Add 2 tablespoons of soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of cooking wine, and 1 tablespoon of sugar. Mix well and let the glutinous rice absorb the seasoning for about an hour.
Soak the zongzi leaves in water for a day. If using fresh leaves, they can be boiled instead.
Curl the pointed end of the zongzi leaf and fill it with a small amount of glutinous rice.
Add a piece of pork and half a salted egg yolk.
Add a suitable amount of glutinous rice and press it down.
Fold the two sides up, making sure the surface forms a triangle.
Bring the remaining part down and wrap it tightly around the zongzi.
Tie it up tightly with cotton thread in one direction.
Take a large pot, add water to cover half of it, and put in the zongzi. Bring to a boil, then simmer for about 2 hours on low heat. Let it sit for another hour after turning off the heat.
