Chestnut egg yolk fresh meat zongzi

Soak the zongzi leaves and brown ropes in water overnight, wash them clean, and put them in a pot to cook for 10 minutes.

2. Soak red beans in water for 12 hours in advance.

3. Wash and cut fresh meat into pieces, add salt, sugar, pepper, cooking wine, light soy sauce, and chicken essence, mix well, and then marinate in the refrigerator for 6 hours.

4. Fresh salted egg yolks.

5. Peeled chestnuts.

6. Wash and drain glutinous rice and glutinous millet.

7. Mix the soaked red beans with glutinous rice and glutinous millet, add white sugar, salt, soy sauce, cooking wine, and pepper, mix well, and marinate for 15 minutes.

8. Take a zongzi leaf and fold it inward from the center to create a conical shape.

9. Add a small amount of glutinous rice.

10. Add a salted egg yolk.

11. Add chestnuts and marinated fresh meat.

12. Add an appropriate amount of glutinous rice, fill it 90% full, and compact it.

Fold the zongzi leaves upwards to cover the glutinous rice, and pinch them tightly on both sides with your fingers.

14. Fold the excess zongzi leaves to the right and wrap them in a square shape.

15. Tie it firmly with brown rope.

16. For wrapped Zongzi, use scissors to cut off excess leaves and brown rope.

17. Put it into a pressure cooker, add more water than the height of Zongzi, press a plate on it, heat it up, steam it, turn it down and boil it for 40 minutes, and then simmer for 2 hours.

18. Delicious Zongzi.

19. Chestnuts are soft and sticky, egg yolks are salty and fresh, and the taste of the meat is just right when marinated, neither salty nor light. Paired with a bowl of light cucumber shred soup, it is refreshing and greasy.