Chaoshan Featured Double Zongzi

1. Wash the leaves of Zongzi and drain the water for standby.

2. Boil and shell the partridge eggs, add a little star anise, a few fragrant leaves, a little cinnamon, light soy sauce, salt, and a few drops of dark soy sauce to color them. After boiling on high heat, reduce the heat and marinate for 20 minutes to enhance the flavor. Store in the refrigerator overnight to make it even more flavorful.

3. Pork belly, choose a combination of fat and lean, with a few drops of light soy sauce and dark soy sauce, half a pack of five spice powder, and marinate.

4. Self made Red bean soup, see the previous post for specific practices. There are also finished products available for purchase.

5. Heat up the pan, add some oil, stir fry 90% glutinous rice evenly, then add half a packet of five spice powder, a small spoon of light soy sauce, and an appropriate amount of salt. It can be slightly salty, more salty than usual stir fry dishes, so it tastes better. Do not skip the step of frying rice.

6. Mix the remaining glutinous rice with white sugar and stir well.

7. Soak mushrooms, peanuts for 20 minutes, lotus seeds for 20 minutes and remove the core. All ingredients are ready and open the package.

8. Proper four corner Zongzi.

9. Put the wrapped Zongzi into the pressure cooker. The water should be over the Zongzi. Turn to medium heat and boil for another 30 minutes.