glutinous rice dumpling filled with meat

1. Preparation: 1. Wash the pork plums and cut them into pieces and put them into a container. Add proper amount of soy sauce, salt, sugar, barbecue sauce, white pepper, and Baijiu to mix the taste and grasp them well. Cover them with plastic wrap and put them into the refrigerator for refrigeration overnight. 2. Soak dry zongzi leaves in cold water overnight, cut off the head and tail, clean the front and back of each Zongzi leaf, and put them into a pot to boil for a while. 3. Boil quail eggs until cooked and peeled, then add soy sauce, salt, seasoning, cinnamon, and fennel seeds and cook. Soak overnight to taste. 4. Take an appropriate amount of ripe chestnuts. 5. Wash the rice thoroughly and soak it in water overnight. Drain the water and add an appropriate amount of soy sauce to mix well.

2. Method: Take two pieces of zongzi leaves and fold them into a funnel shape, then add a small amount of glutinous rice.

3. Add a piece of meat, a quail egg, and a chestnut.

4. Add an appropriate amount of glutinous rice and compact it.

5. After wrapping, fasten it with string, put it into the pressure cooker and add water (the water should be less than Zongzi), boil it over high heat, and change it to medium low heat for about 50 minutes.