Egg yolk chestnut fresh meat zongzi

1. Wash glutinous rice (long glutinous rice is more sticky) with water 2/3 times to remove dust, add mung beans, soak in water for a whole bowl overnight (put in the refrigerator without changing the water). Wash twice, drain the water for 30 minutes, then add 10g of dark soy sauce, salt, 2g of white sugar, and an appropriate amount of oil to make a sauce. Mix well for 1 hour to taste.

2. Prepare fresh streaky meat or three fresh meat. More fat Zongzi will be more oily. Heat up in a pot, stir fry fragrant leaves, star anise Sichuan peppercorns, dried chili peppers over low heat, then add oil, add bean paste, stir fry bean paste over low heat until red oil is added. Turn off the heat, add soy sauce, dark soy sauce, ginger slices, garlic slices, salt, and white sugar to make a sauce. Add the sliced pork belly and stir until fully flavored. (You can taste the saltiness with chopsticks)

3. Soak fresh zongzi leaves in cold water overnight. After rinsing once, add water to cover the zongzi leaves, turn on high heat and boil for ten minutes, then turn off the heat. After 20 minutes of incubation, use a small brush to clean one by one, paying attention to the smooth surface and avoiding rotten leaves. Wash the zongzi leaves with clean water multiple times until there is no obvious dust.

4. Fresh chestnuts are shelled (supermarkets have shelled ones), cut the larger ones in half, and put them in a bowl with water to prevent oxidation.

5. Rinse the salted egg yolks bought from the supermarket with clean water and spray alcohol on both sides to remove the fishy smell. Cut in half and store in the refrigerator for easy backup.

6. Make Zongzi. Put a pinch of rice, poke it with chopsticks, and compact the tip of Zongzi. Add a piece of marinated pork belly, half an egg yolk and half a chestnut (as much as you like), cover with rice and compact it tightly, the tighter the texture, the firmer the cake.

The cotton rope I used is about 60cm in length, and a longer one is easier to wrap. According to the size of the leaves, the smaller two pieces are not easy to break together and are wrapped in a four cornered dumpling. A large sheet can be used to wrap triangular zongzi, but be aware that if the zongzi leaves are not cooked, they can easily break.

8. Add water until there is no more Zongzi. Add more than 40 Zongzi in one pot, boil them in a pressure cooker for half an hour, and turn down the heat for another 20 minutes. Turn off the fire. Stuck for more than 20 minutes. If it is a regular soup pot, it needs to be boiled for 2 hours. Open the lid and take out the Zongzi and drain it. At this time, the fat in the Zongzi has been boiled to the mouth, which is very delicious. It is not easy to get tired after adding mung beans. Zongzi is small enough for children and girls to eat, and you can eat the stuffing in one mouthful.