glutinous rice dumpling filled with meat

1. Wash the pork belly and cut it into strips about 1.5 centimeters wide.

2. Add 2 tablespoons light soy sauce, 1 tablespoon dark soy sauce, 2 tablespoons cooking wine, 1 tablespoon sugar, five spice powder, salt, and monosodium glutamate, stir well, and marinate overnight.

3. Wash the glutinous rice and drain the water as much as possible.

4. Add 4 tablespoons of light soy sauce, 2 tablespoons of dark soy sauce, 2 tablespoons of cooking wine, and 2 tablespoons of sugar. Stir well and let it sit for about 1 hour until the glutinous rice absorbs the seasoning.

Soak the zongzi leaves in clean water for 1 day. I use dried zongzi leaves, so just soak them until soft. If they are fresh, you can cook them.

6. Roll up the pointed part of the zongzi leaves without leaving any holes at the bottom.

7. Fill the bottom with a little sticky rice.

8. Put on a piece of meat.

9. Fill in an appropriate amount of glutinous rice and compact it.

10. Fold both sides, paying attention to the triangular shape of the surface.

11. Cover the rest and wrap it tightly along the edge of Zongzi.

12. Use cotton thread to tie in one direction. Take a large pot, add more than half of the pot water, put in Zongzi, boil it for about 2 hours at low heat, and then turn off the heat and let it cool for another hour.