Glutinous but not rotten, fat but not greasy, tender and fragrant Jiaxing fresh meat dumplings

Brief introduction

This rice dumpling has a neat shape, sticky but not rotten, fat but not greasy, and the meat is tender and fragrant.

material

Ingredients: glutinous rice 1200 g, fat lean pork 1200 g,

Seasoning: 10 grams of salt, 80 grams of soy sauce, 4 grams of monosodium glutamate, 6 grams of white sugar, 10 grams of white wine

method

1. Put the glutinous rice in the taopan, let it sit in the water for 15 minutes after washing, drain the water, then pour the rice into the wooden basin, add sugar in turn, an appropriate amount of fine salt, a little red soy sauce, and stir well.

2. Wash 400 grams of rice dumpling leaves, put them in a pot, add water to boil softly, remove, drain and set aside.

3. Wash the pork, cut into fat according to the horizontal wires, thin and rectangular pieces, put it into the basin, add white wine, monosodium glutamate and the remaining red soy sauce and salt, and stir until the white foam comes out.

4. Take 3 rice dumpling leaves, the raw surface is opposite, first put in 1/3 of the glutinous rice, add the fat and lean meat pieces, and then put in 2/3 of the glutinous rice wrapped into a triangular rice dumpling, tied with a wet maran waist, that is, the rice dumplings.

5. Put the wrapped rice dumplings into the pot, add water and cook on high heat for about 2 hours, then simmer for about 3 times on low heat, then eat.