Main ingredients:
Zongzi leaves: 1 bundle; Glutinous rice: 1000g; Baking soda: 10g; Pork belly: 400g.
Seasonings:
Salt: 12g; Cooking wine: 2 tablespoons; Soy sauce: 3 tablespoons; Dark soy sauce: 1 tablespoon; Oyster sauce: 1 tablespoon; Black pepper powder: 1/2 teaspoon; Five spice powder: 1/2 teaspoon; Cotton thread: appropriate amount.
Taste: Salty and savory; Cooking method: Boiling; Time required: 45 minutes; Difficulty: Moderate.
Steps to make Xian Rou Zongzi (Salted Pork Zongzi)
Prepare the ingredients: glutinous rice, peeled pork belly, zongzi leaves, and baking soda.
Rinse the glutinous rice twice with water, drain the water, and soak the rice in water for more than 3 cm overnight.
Cut the pork belly into small pieces.
Put the cut pork belly in a container, add seasonings (except for water and cotton thread in the seasonings list, only add 2g of salt), and mix well. Marinate for one night and refrigerate if the weather is hot.
Brush the zongzi leaves clean with a small brush, boil them in water for 5 minutes, and set aside.
Drain the soaked glutinous rice and set aside.
Dissolve the baking soda in a bowl with a little water to make baking soda water.
Pour the drained glutinous rice back into the soaking bowl, add the baking soda water and 10g of salt, and mix well. Let it sit for half an hour.
Take a zongzi leaf and roll it into a cone shape (if the leaf is narrow, use two overlapping leaves to increase the width of the leaf). Make sure the tip is tightly closed to prevent the rice from leaking out.
Use a small spoon to scoop 1 tablespoon of glutinous rice into the cone-shaped tube and poke it with chopsticks to make the rice inside the zongzi leaf more compact.
Add a piece of marinated pork belly.
Add another layer of glutinous rice, filling it about 90% full.
Hold the cone-shaped zongzi with your left hand, flatten the top layer of glutinous rice with your right fingers, and then fold the excess leaves down to cover the rice. Use your hand to pinch the two sides of the leaves, fold the tail end of the zongzi leaves to one side, and tie it with cotton thread.
Place the wrapped zongzi in an electric pressure cooker, add water parallel to or slightly above the zongzi, cover the lid tightly, and press the tendon button (the system will automatically display a cooking time of 40 minutes) to start cooking the zongzi. When you hear the pressure cooker beep, the time is up and the zongzi is cooked. Cut off the power, let it simmer for half an hour, and then open the lid to take it out. Alternatively, you can simmer it for a few hours and take the zongzi out of the pot when it has cooled.
Peel off the zongzi leaves after the zongzi has cooled and enjoy.
