Salted meat, egg yolk, zongzi

Soak red beans in clean water for one night or six hours.

Soak glutinous rice for four hours.

3. Cut the pork belly into pieces and add oil, salt, dark soy sauce, cooking wine, pepper, five spice powder, and chicken essence. Marinate for one night until fully seasoned before it becomes fragrant.

4. Drain the soaked red beans and glutinous rice and place them in a basin.

5. Add salt, dark soy sauce, and oil to color and season.

6. Cut off the leaves at the beginning and end of the zongzi, boil in hot water for 20 minutes, and soak for another hour.

7. All the materials are ready. Start to make Zongzi. There are six Salted duck egg at home. Only take the yolk and sprinkle a high degree of Baijiu on the surface of the yolk to remove the fishy smell.

8. Two zongzi leaves overlap together.

Roll it into a funnel shape.

10. Place one-third of the rice at the bottom of the zongzi leaves first.

11. Insert egg yolk and pork belly.

12. Fill the surface with rice again, not too full, just 80% full, and compact it with a spoon.

13. Press down the top zongzi leaves to completely cover the rice, so as not to leak any rice.

14. Fold the tail leaves to one side, and the shape of the four cornered zongzi will come out.

15. Thread the folded leaf up and down.

16. Wrap a few more times and tie the knot tightly to complete the process.

We packed a total of over twenty items.

18. Put Zongzi into the electric pressure cooker, and pour water that is level with Zongzi.

19. Press the bean/tendon key until the time is up.

20. When the time was up, I opened the lid and missed two, but fortunately only a little bit and didn't completely disperse. It was considered a success.

21. Finished product. Salty and fragrant, soft and glutinous, with a good taste.

22. Finished products.