Zongzi Recipe (Chinese Sticky Rice Dumpling)

1. Wash pork belly 2000g and cut into thick slices.

2. Marinate with 1 tbsp salt, 1 tbsp light soy sauce, 1 tbsp dark soy sauce, 1 tbsp oyster sauce, 1 tbsp five-spice powder, and 1 tsp chicken bouillon powder. Seal with plastic wrap and refrigerate for over 3 hours.

3. Wash and drain glutinous rice 1500g. Add 250g of red beans that have been soaked overnight. Mix with 1 tsp salt, 1/2 tsp five-spice powder, 1 tbsp light soy sauce, 1 tbsp dark soy sauce, and 1 tbsp peanut oil.

4. Prepare fresh duck salted egg yolks.

Assemble the ingredients: marinated pork belly, peeled mung beans, salted duck egg yolks, dried scallops, and bamboo leaves.

5. Overlap two bamboo leaves and fold into a funnel shape in the middle.

6. Add 1 tablespoon of glutinous rice, 1 teaspoon of mung beans, pork belly, egg yolk, and dried scallops.

Finally, cover with 1 tablespoon of glutinous rice, flatten.

7. Cover the bamboo leaves, fold from both sides, and fold the top.

8. Wrap twice with cotton string, tighten, and knot.

9. Place in a pressure cooker and add enough water to cover the zongzi.

10. Cook in the pressure cooker on high pressure for 45 minutes. Let the pressure release naturally before opening the lid.

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