Fresh meat dumplings with chestnuts(ban li xian rou zong )

Fresh meat dumplings with chestnuts

Introduction:

"Because I'm too busy recently, this year's zongzi is made later, and the variety is not as much as that in previous years. I've made several kinds of zongzi that haven't been made before. Because I'm late, and I'm more busy during the festival, I'm late to make them."

Production steps:

Step 1: prepare basic raw materials, and soak glutinous rice and peanuts half a day in advance. Peanuts are soaked earlier in the end

Step 2: as long as the lean part of the front leg meat is cut into larger pieces, add all the special soy sauce, oyster sauce, salt, sugar and rice wine,

Step 3: stir well and marinate for half a day.

Step 4: after all the preparation, take a bamboo leaf, roll it up from one end, and put the soaked rice and peanuts under it

Step 5: put the meat and chestnut in the middle

Step 6: cover it with rice and peanuts

Step 7: fold the long end over

Step 8: pinch a corner and fold it down

Step 9: tie up.

Step 10: put it in a wok, water about 3cm above zongzi, boil it over high heat, then turn to low heat for more than 2 hours.

Materials required:

Glutinous rice: 500g

Chestnut: 200g

Front leg meat: 200g

Peanuts: right amount

Red beans: moderate

Soy sauce: right amount

Oyster sauce: right amount

Salt: right amount

Sugar: right amount

Yellow rice wine: right amount

Note: I put the soaked rice and peanuts into the bag after mixing. There are some red beans in the rice. The mixed taste is delicious. These ingredients can be adjusted as you like.

Production difficulty: ordinary

Process: boiling

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Ban Li Xian Rou Zong