Cooking Steps

1. 

   Step1:Prepare all the materials. If you don't have winter leaves, you can use ordinary zongzi leaves. Actually, you have prepared ordinary zongzi leaves at the beginning. You can use ordinary ropes to replace the water plants. Remove the beef tendon from the freezer one day in advance and thaw it in the freezer. Add two pieces of curry paste into half a cup of water, cover with plastic film, melt it in the microwave oven for one minute, take it out and cool i

2. 

   Step2:Use a sharp knife to cut a small piece of beef tendon along the grain. Considering that the meat that is too big will be too greasy. You can cut it in the middle. It's also easier to taste. I divided the bone into seven pieces. Each tendon is pinched several times with the tip of a knife. It creates uneven small openings. It is easy to taste when pickled in this way. Cut beef tendon with a little salt. Marinate it with a small spoon of Shaojiu. Then pour in the melted and cool curry sauce. Massage them heartily with your hands. Let the curry taste penetrate into the meat as much as possible. Then marinate for about 2 hour

3. 

   Step3:Clean the mung bean. Make sure the water is clear. This is the only way to keep the mung bean from being sour for a long time. Put a small spoon of salt into the washed mung beans. Mix with a little oil to prepare winter leaves (Zongye) and water grass. Put them into a pot full of water and heat it to boil. Turn the heat to boil for about 15 minutes. Then wash them with water. This is to make Zongye softer, easier to wrap and less oxalic acid. It tastes healthie

4. 

   Step4:The leaves of zongzi are rolled diagonally to form a funnel. A little green beans are put in. Again, it's not zongzi. The amount of green beans is very small. It's to reduce the greasiness and increase the viscosity and taste. Too much is really zongzi. Put in a piece of marinated beef tendon. Spread some green beans.

5. 

   Step5:Fold the zongzi. Fold it in half on both sides. Cover it on the last side. It's ready to be made. Roll it up with water grass. It's solid. The bone is packed like this. But the bone is afraid of marrow outflow. Put more mung beans at both ends to seal. All the beef tendons are boun

6. 

   Step6:Put in a pressure cooker. Pour water into half the water level of zongzi, and then add a little salt. Keep the water and the meat almost in balance, so as to prevent the taste of beef tendon from fading after being pressed for a long time.

7. 

   Step7:Cover and press for 30 minutes, then take it out and eat.