Barbecued pork dumplings(cha shao rou zong )

Barbecued pork dumplings

Introduction:

"The Dragon Boat Festival is coming. We've already packed more than 20 kilograms of glutinous rice. Just think about it, we'll know how many zongzi we've packed! Hehe, all the packages are divided. According to this festival, the diary can't be updated after the festival. I'd better take time to get it. This year's package is almost all meat dumplings, and mainly fresh meat. There are many flavors, too. A few days ago, they used spareribs sauce to pickle meat, and then they used barbecued pork sauce to pickle meat. These two days, they used Sha Cha sauce again. They are all delicious. The food we eat at home is more casual, and the most important thing is to suit our taste. This is entirely my own practice, for reference only. I'm busy washing and boiling every day, and I'm often robbed after I get out of the pot. I feel very good. There are two ways to make bacon dumplings. One is to mix meat with rice, and add some salt and soy sauce to the rice. This method is suitable for making sausage and bacon, and the finished product is delicious with salt. One is to make meat stuffing, not mixed with rice, but to fill the salted meat in rice. This method is suitable for making fresh meat dumplings. The rice can not put salt, as long as the stuffing is evenly packed, it tastes delicious and easy to operate. First, sort out the barbecued pork. The reason is that only this one has taken the finished product picture. Hey, hey

Production steps:

Materials required:

Glutinous rice: right amount

Reed leaves: moderate

Cotton thread: right amount

Meat: moderate

Salt: right amount

Cooking wine: moderate

Pepper: right amount

Soy sauce: moderate

Barbecue sauce: right amount

Sugar: right amount

Oyster sauce: right amount

matters needing attention:

Production difficulty: ordinary

Process: boiling

Production time: several hours

Taste: salty and sweet

Chinese PinYin : Cha Shao Rou Zong