How to make Jiaxing Zongzi

How to make authentic Jiaxing meat rice dumplings:

1. Select Futian rice dumpling leaves with a width of 7 ~ 10 cm, put them into a pot of boiling water and cook for 3 ~ 5 minutes to soften them. Pick up, wash with water and drain.

2. Put the glutinous rice into the basket, rinse it with water, let the basket stand for about 15 minutes, drain the water, pour the rice into a wooden basin, add 20 grams of sugar, 15 grams of salt and Mix 50 grams of soy sauce.

3. Peel the pork leg, cut it into rectangular pieces according to the transverse fibers (each piece weighs about 20g), put it into a large bowl, add 7g of sugar, 10g of salt, MSG, and white wine, and rub it repeatedly , the ingredients will seep into the meat until it bubbles.

4. Hold 2 leaves in your left hand, with the hair side facing down, overlapping by 1/5 of the width, and hold another leaf in your right hand, with the smooth side facing up. About 1/3 of them overlap and extend the leaves at the left-hand tail, turning at 2/5 of the total length, and overlap by about 3cm on both sides, forming a funnel shape.

5. Hold the glutinous rice leaves in your left hand and 40g of glutinous rice in your right hand. Place three small pieces of meat (two thin and one fat) horizontally on the glutinous rice in order of thin, fat and lean, and then cover with 60g of glutinous rice. Paved. Fold the growing part of the glutinous rice leaves, cover it with the rice, wrap it with a short and strong square corner into a pillow shape, and wrap it with a rope until it is 80% tight. Wrap them one by one according to this method.

6. Boil the water in the pot, then put the wrapped dumplings into the pot. The water surface should be about 3 ~ 5cm higher than the dumplings. Place them on a bamboo rack and stones to compact them, and use high heat to Cook for 2 hours, then simmer over low heat for 1 hour.