Meat zongzi recipe (savoury)

Ingredients: Method:：
500g glutinous rice 1. Remove the pork belly skin and cut the meat into
250g pork belly pieces. Add all the seasonings and mix well. Place in
10 salted egg yolk a sealed bag and refrigerate for at least 4 hours.
Bamboo leaves 2. Soak glutinous rice for 5 hours in advance. Soak the
bamboo leaves, wash and cut off the stems.
Seasoning:
3. Drain the soaked glutinous rice, and add 1
2 tbsp of light
tablespoon of dark soy sauce, 1 tablespoon of light
soy sauce
soy sauce and some salt. Mix well and marinate for
2 tbsp of dark soy
30 minutes.
sauce
2 tbsp cooking wine 4. Take a piece of bamboo leaf, roll it into a cone shape,
1 tbsp oyster sauce and add in some glutinous rice, a piece of pork belly
1 tsp allspice powder and a salted egg yolk. Add another layer of glutinous
1 tsp sugar rice. Press all the ingredients firmly,and fold the two
Appropriate amount sides of the zong leaves into the middle to cover the
of salt ingredients. Press the remaining leaves to the side,
Green onions wrap around the corners and fold the excess leaves
Ginger under, and then tie it tightly with a string.
5. Put enough water in the pot and put the Zongzi
into the pot to boil over high heat, and then cook on
medium heat for 90 minutes. Turn the heat to low
and simmer for another 3 hours.
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Zongzi with Red dates and red bean paste (sweet)
Ingredients:：
500g Glutinous rice, 300g Red dates, 300g Red Bean Paste
Bamboo leaves, Sugar
Method:：
1. Wash the zong leaves and blanch them in water for 3 minutes, drain
and set aside. Wash the red dates.
2. Soak glutinous rice for 5 hours in advance. After soaking the zong
leaves, wash and cut off the stems.
3. The soaked glutinous rice needs to be dried out, add an appropriate
amount of sugar and stir evenly.
4. Take a bamboo leaf, roll it into a cone, add a layer of glutinous rice,
one or two red dates and a spoonful of bean paste. Add another layer
of glutinous rice. Press all the ingredients firmly,and fold the two
sides of the zong leaves into the middle to cover the ingredients. Press
the remaining leaves to the side, wrap around the corners and fold
the excess leaves under, and then tie it tightly with a string.
5. Put enough water in the pot and put
the Zongzi into the pot to boil over
high heat, and then cook on medium
heat for 90 minutes. Turn the heat to
low and simmer for another 3 hours.

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