Xian Rou Zongzi (Salted Pork Zongzi)

Taste: Salty and fragrant; Cooking method: Boiling; Time-consuming: Several hours; Difficulty: Advanced.

Detailed steps for cooking Xian Rou Zongzi (Salted Pork Zongzi)

Zongzi leaves, glutinous rice, pork belly, mung beans, peanuts, and shiitake mushrooms (forgot to take a picture).

Cut the pork belly into thick pieces, add salt, dark soy sauce, soy sauce, oyster sauce, five spice powder, pepper powder, cooking wine, and sugar, and marinate for half a day in advance.

Soak glutinous rice, mung beans, peanuts, and shiitake mushrooms for three hours in advance.

Boil the zongzi leaves in a pot for ten minutes, brush them clean on both sides, and use a plate to press them down, with the water covering the leaves as much as possible.

Take out the soaked rice and beans, put them in a plate, add oil, salt, dark soy sauce, light soy sauce, and five spice powder, and mix well.

Cut the shiitake mushrooms into small pieces and the marinated pork belly into small cubes.

Before wrapping the zongzi, cut off the pointed ends of the zongzi leaves on both sides and roll them into a funnel shape.

First, put a spoonful of rice, add pork and shiitake mushrooms, then fill with rice, press it tightly with a spoon, fold the leaves down, and finally tie it tightly with a string.

The wrapped zongzi.

Put the zongzi in an electric pressure cooker, pour in enough water to cover the zongzi, and cook for an hour.

When the time is up, the fragrance fills the house.

The finished product.

The zongzi is fragrant, and I wish you a healthy and happy Dragon Boat Festival!