Abalone egg yolk meat zongzi

1. Soak glutinous rice in clean water in advance, rinse thoroughly, and drain the water for later use.

2. Cut the pork belly into pieces, add soy sauce, oyster sauce, salt, and sand tea powder, mix well and marinate.

Soak the shiitake mushrooms in clean water and cut them into pieces for later use.

4. Clean the abalone with a cutting knife.

5. Wash the dried scallops and set them aside.

6. Peel the mung beans, wash and drain the water for later use.

7. Remove the shell and skin from the chestnuts, wash and set aside.

8. Blanch the zongzi leaves in water, wash and drain, and set aside for later use.

9. Add salt to glutinous rice and mix well with five spice powder to taste.

10. Prepare an appropriate amount of egg yolk.

11. All Zongzi fillings are ready.

12. Fold the zongzi leaves into a funnel shape, scoop in glutinous rice and press it tightly, then scoop on green beans.

13. Add shiitake mushrooms, pork belly, dried scallops, chestnuts, salted egg yolks, and abalone.

14. Scoop on glutinous rice and compact it tightly.

15. Place Zongzi in a pressure cooker, cover the Zongzi with water, boil it, steam it, turn down the heat and press it for about 20 minutes.

16. Finished products.