Guangdong bacon egg yolk Zongzi

1. Let the leaves of Zongzi be boiled in water for ten minutes in advance, then wash them with a cloth with gloves (zongzi leaves are easy to scrape), soak them in water for one night after cleaning, wash them with water for use the next day when they are ready to wrap Zongzi, and wash the water grass for use (white hemp thread can be used instead of traditional water grass)

2. Prepare ingredients: 200g of pork belly should be washed and marinated with salt for at least one day in advance, then cut into small pieces. 200g of red beans should be washed and set aside, 150g of peanuts should be washed and set aside, 100g of mung bean kernels should be washed and set aside, 6 pieces of salted egg yolks should be cut into 4 equal parts each, and an appropriate amount of scallops (optional) should be added. 1 piece of sausages should be peeled and cut into pieces, and 1000g of glutinous rice should be added

3. Put garlic cloves into the pot and stir fry for a few times. Put peanuts on low heat and stir fry for 10 minutes (keep stirring the peanuts until they are not burnt). Put the peanuts away and keep the garlic cloves in the pot

4. Then add red beans and stir fry for 10 minutes using the same method

5. Turn off the heat, put glutinous rice into the pot, add 2.5 tablespoons of salt and 2 tablespoons of oil, stir well and set aside

6. Start to wrap Zongzi, take out a piece of zongzi leaf (I am used to using the first large one, and feel it is good to wrap it)

7. Fold the zongzi leaves into a funnel-shaped shape as shown in the picture, making sure that the funnel does not leak anything out

8. Add the well mixed glutinous rice, add 1 spoonful of mung beans, 1 piece of pork belly, 1 sausage, 1 scallop, and 1 piece of salted egg yolk in the middle of the glutinous rice

9. Wrap the second leaf of zongzi, making sure that the second leaf covers the excess leaves at the bottom of the first leaf to ensure that no filling is missed

10. Add an appropriate amount of glutinous rice and wrap it with the third piece of zongzi leaves (mothers who are more skilled usually use two pieces to wrap, but I am not experienced enough, so I added a second piece, haha)

11. Close the zongzi leaves left and right, and hold the middle and lower ends as shown in the picture

12. Use a spoon to put a pressure on the glutinous rice from top to prevent it from scattering

13. Fold the top zongzi leaves downwards, hold down the folded zongzi leaves, and then take out the water grass to start tying. Leave a length of 30 centimeters on the shorter side, and tie them in circles. Pay attention to the process of tying them in a staggered manner

14. Then tie the water grass in a knot, which should be tightened to ensure that the package does not fall apart during the process

15. Wrap other Zongzi in the same way, then boil a pot of water and put Zongzi in. Remember that the water must be less than Zongzi. Cook it slowly for 3.5 hours. If you find that it is not soaked in water during the period, you can add some boiled water to continue cooking

16. With scented tea, green tea or fruit tea, you can enjoy the fragrant Zongzi to commemorate the Dragon Boat Festival