Fresh meat dumplings(xian rou zong )

Fresh meat dumplings

Introduction:

"This is my second time making zongzi. For the first time, the glutinous rice was soaked for half a day, and a small half of the fat meat was wrapped in it. The package was not very tight. The pressure cooker pressed for an hour, and the fat meat disappeared. There was a layer of oil on the water. The finished product contained too much water and oil, which was too soft. After peeling, it felt scattered, and the taste was not good. So we decided to do a second experiment. This time, the glutinous rice was washed with cold water and salted with soy sauce for half an hour. The fat meat was just a little bit tight, and the pressure cooker was only pressed for half an hour. It was much better than the last time. It didn't spread. The taste was good, and the hardness was moderate. Ha ha, this year's zongzi is here. "

Production steps:

Materials required:

Glutinous rice: right amount

Pork: moderate

Zongye: right amount

Salt: right amount

Sugar: right amount

Soy sauce: moderate

Old style: moderate

Oyster sauce: right amount

Five spice powder: appropriate amount

Black pepper: right amount

matters needing attention:

Production difficulty: ordinary

Process: boiling

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Xian Rou Zong