Cooking Steps

1. 

   Step1:Cut the meat and chestnut into pieces. Cut the fat into small particles. Use 7g sugar and 10g salt. Season with soy sauce. How much soy sauce you like to put depends on whether you like it salty or light. Because I don't like fat very much. I put a little bit of fat in it. Bubble mung bean and glutinous rice. Soak for 10 hours.

2. 

   Step2:Zongzi leaves and ropes are softened by boiling wate

3. 

   Step3:Mix the pickled mung beans with salt. Add 15g salt, 20g sugar and 50g soy sauce to the glutinous rice.

4. 

   Step4:The big dumplings are wrapped in two overlapping parts and then folded into bags.

5. 

   Step5:Put a layer of glutinous ric

6. 

   Step6:Green beans on the first floo

7. 

   Step7:Chestnut, salted egg yolk, por

8. 

   Step8:A layer of green bean

9. 

   Step9:Covered with glutinous ric

10. 

    Step10:Bundle u

11. 

    Step11:A leaf can cover a small head. It can contain half chestnut and a salted egg yolk. Then glutinous ric

12. 

    Step12:Made 20 big ones and five small one

13. 

    Step13:Boiling water is higher than zongzi. Simmer for 3 hours. Because more time.

14. 

    Step14:Take a small picture first. It's cooked in an hou

15. 

    Step15:It's done in a pressure cooker in 20 minutes. Glutinous rice is very glutinous. It has a chew head. If you like soft rice, boil for 30 minutes after steaming.

16. 

    Step16:The stuffing is more fragrant. There are cooking wine, salt, pepper powder, five flavor powder, oyster sauce, soy sauce, soy sauce, cumin powder, dried vegetables with moul