Xianxiang Fresh Meat Zongzi

1. Cut the pork belly into pieces, add salt, sugar, soy sauce, oyster sauce, and five spice powder, mix well, then refrigerate and marinate overnight.

2. Wash the eyebrow beans and soak them one night in advance.

3. Wash the glutinous rice and soak it one night in advance (about 50 medium-sized ones can be wrapped with 3 pounds of glutinous rice and 1 pound of eyebrow beans).

4. Wash the dried mushrooms and soak them in hot water.

5. Wash the dried scallops and soak them in warm water that has just soaked the ingredients for 20 minutes (the soaking time should not be too long and the water should not be too much, otherwise the freshness will be taken away).

6. I bought ready-made egg yolks, split in half.

7. Mix the soaked glutinous rice and eyebrow beans together, add salt and five spice powder, and stir evenly.

8. Fold the zongzi leaves into a funnel shape, scoop in glutinous rice, then add pork belly, shiitake mushrooms, salted egg yolk, and dried scallops. Spread a layer of glutinous rice on top and wrap tightly.

9. Put the wrapped Zongzi into the pot, pour in the cold water that has not covered the Zongzi, boil it over high heat and continue to stew for two and a half hours. (After cooking for an hour, turn the Zongzi upside down to prevent the exposed part from uncooked. Due to the evaporation of water, it is necessary to add 2~3 times of boiled water halfway.)

10. Once cooked, remove and air dry.