Zongzi with Preserved Pork and Mushroom in Soy Sauce

1. Ingredients: 250g cooked bacon, 20g big foot mushroom, 15g dried shiitake mushroom, 30g bean paste, appropriate amount of ginger and garlic, 5g sweet sauce, 10g salt, appropriate amount of soy sauce, appropriate amount of sugar, 500g glutinous rice, 25 pieces of Zongzi leaves.

2. Soak the dried mushrooms in water until they swell.

3. Cut into small pieces separately.

4. Separate the fat and lean parts of the cured meat and chop them separately into cubes; A small amount of fat is added to the meat belt, which is diced and placed together with lean meat.

5. Heat up the pot, add the bacon fat, and stir fry until oil is released.

6. Set aside the fried fat and add minced ginger and garlic to the oil until fragrant.

7. Pour in crushed mushrooms and stir fry with the fat until the mushroom aroma overflows.

8. Add Douban sauce and sweet bean sauce, stir fry until they blend, and if they are dry, add a small amount of water.

9. Add soy sauce, salt, and sugar, stir fry evenly.

10. Pour in lean bacon.

11. Stir fry evenly and let cool for later use.

Soak glutinous rice in clean water for several hours.

13. After swelling, pour it into a mesh sieve and drain the water.

14. Pour the stir fried bacon into the glutinous rice.

15. Mix thoroughly and evenly.

16. Put the zongzi leaves into the sink, brush them clean, and control the moisture.

17. Take a leaf and roll it in a circle and a half, forming a slender cone shape.

18. Place the filling and press it tightly.

19. Fold the top leaves down to cover the filling.

20. Fold it to one side to form a triangular cone shape.

21. Tie a thin rope from top to waist.

22. Pack everything up.

23. Cut off the growing petioles.

24. Put it in the pot, add water to cover the Zongzi, boil it on high fire and then turn to medium low fire for about 2 hours.

25. Zongzi becomes soft and ripe. Turn off the fire.

26. Control the water in the pot.

27. Remove the zongzi leaves for consumption.