Braised pork dumplings(hong shao rou zong )

Braised pork dumplings

Introduction:

"The stewed meat is put into the zongzi and then poured with some juice. It tastes delicious when it is cooked. Sweet, fragrant, glutinous, cowardly. "

Production steps:

Step 1: soak glutinous rice in cold water for 1-2 hours.

Step 2: disinfect the rice dumpling leaves with boiling water.

Step 3: prepare all materials.

Step 4: prepare all materials.

Step 5: cut the pork into small pieces.

Step 6: pour in the sauce and marinate for a while.

Step 7: after the oil is hot, put white sugar and stir fry to get the color of sugar. Don't stir fry paste, turn yellow.

Step 8: color the salted meat, add appropriate amount of water, add fragrant leaves and rock sugar, and simmer until the meat is cooked. The soup becomes bright and thick, and add a little salt to taste.

Step 9: take out the pot for standby.

Step 10: take 2 rice dumpling leaves and roll them into a cone.

Step 11: put glutinous rice on the bottom and braised meat and gravy in the middle.

Step 12: cover it with glutinous rice, then wrap it with rice dumpling leaves to form a triangle, and tie it tightly with cotton thread.

Step 13: according to the size of the dumplings, boil for one to two hours.

Materials required:

Streaky pork with skin: 200g

Fragrant leaves: 2 pieces

Glutinous rice: right amount

Zongye: right amount

Cotton thread: right amount

Braised juice: right amount

Sugar: 10g

Rock sugar: 10g

Note: rock sugar can be replaced by white sugar, but the finished product is not bright without rock sugar.

Production difficulty: ordinary

Process: boiling

Production time: several hours

Taste: salty and sweet

Chinese PinYin : Hong Shao Rou Zong