Guangdong Xian Rou Dan Huang Zongzi

Taste: original flavor; Cooking method: boiling; Time-consuming: several hours; Difficulty: ordinary.

Detailed steps for cooking Guangdong Xian Rou Dan Huang Zongzi

Boil the zongzi leaves in water for ten minutes in advance, then wash them with gloves (the zongzi leaves are easy to scratch the hands), soak them in water overnight after washing them clean, and prepare them with water when preparing to wrap the zongzi. The water reeds used to tie the zongzi should also be washed clean (white hemp thread can be used instead, but water reeds are more traditional).

Prepare the ingredients: Wash 200g of pork belly and marinate it with salt for more than a day, then cut it into small pieces. Wash 200g of red beans and 150g of peanuts. Wash 100g of mung beans. Cut 6 salted egg yolks into 4 equal pieces each. Prepare appropriate amount of dried scallops (optional). Remove the skin from 1 Chinese sausage and cut it into small pieces. Prepare 1000g of glutinous rice.

Put garlic cloves in a wok and stir-fry for a few seconds. Add peanuts and stir-fry for 10 minutes over low heat (keep stirring the peanuts to prevent them from burning). Remove the peanuts and leave the garlic cloves in the wok.

Then add the red beans and stir-fry for 10 minutes using the same method.

Turn off the heat, add 1000g of glutinous rice to the wok, add 2.5 teaspoons of salt and 2 tablespoons of oil, and mix well.

Let’s start wrapping the zongzi. Take out a piece of zongzi leaf (I usually use a larger one for the first one, it feels easier to wrap).

As shown in the figure, fold the zongzi leaf into a funnel shape, making sure it is a leak-proof funnel.

Add the mixed glutinous rice, put 1 spoonful of mung beans, 1 piece of pork belly, 1 Chinese sausage, 1 dried scallop, and 1 piece of salted egg yolk in the middle of the glutinous rice.

Wrap the second piece of zongzi leaf around it, making sure to wrap the excess zongzi leaf at the bottom of the first piece of zongzi leaf to ensure that the filling does not leak out.

Add an appropriate amount of glutinous rice again, and wrap it with the third piece of zongzi leaf (more experienced mothers usually use 2 pieces to wrap it, but I don’t have enough experience, so I add a second piece, haha).

Fold the zongzi leaf up and hold the middle and lower ends as shown in the figure.

Use a spoon to press the glutinous rice from the top, and press it tightly so that it does not fall apart.

Fold the zongzi leaf down and hold the folded zongzi leaf, then take out the water reed and start tying it. Leave 30cm of the shorter end, and tie it in circles. Pay attention to the process of tying, and tie the two strands together alternately.

Then tie a tight knot with the water reed to ensure that the zongzi does not fall apart during the wrapping process.

Wrap the other zongzi in the same way, then boil a pot of water, put the zongzi in it, and make sure the water covers the zongzi. Cook over low heat for 3.5 hours. If you find that the water is not enough during the cooking process, you can add an appropriate amount of water and continue cooking.

Enjoy the fragrant zongzi with flower tea, green tea, or fruit tea to celebrate the Dragon Boat Festival.