Salted fresh pork zongzi (and New Orleans chicken zongzi)

1. Soak glutinous rice one night in advance.

2. Soak the zongzi leaves in water one night in advance.

3. Cut the chicken into pieces in advance, add New Orleans seasoning, and marinate with a little soy sauce. Cut pork into pieces and add seasoning to marinate.

4. Brush and clean the soaked zongzi leaves, take two pieces, with the wide end facing outward and the narrow end facing inward, and place them overlapping.

5. Fold back in the center position to form a nest, and fold the sharp corner at the bottom to avoid rice leakage.

6. Fill half a meter and compact it.

7. Put a piece of meat in.

8. Fill the rice again and compact it, then fold back the upper part of the zongzi leaves and cover them with the rice.

9. Fold the excess part to the side again.

10. Wrap the thread tightly.

A beautiful and symmetrical four cornered zongzi is completed.

12. Put Zongzi into the pressure cooker, add water over Zongzi, and add proper amount of soy sauce and salt. This method is suitable for uncooked rice, and when cooked, it becomes salty and palatable. Heat the pressure cooker with air and cook for 25 minutes. In some places, Zongzi is cooked with alkaline water to increase the stickiness of glutinous rice.

13. The delicious Zongzi is out of the pot. The cooked Zongzi is put in a cool place, and it is better to soak it in the original juice for one night to make it more delicious.

14. Finished product drawings.

15. Finished product drawings.