Cooking time: longer than 1 hour
Ingredients: 500g streaky pork; one and a half kilo of glutinous rice
2tbsp of soy sauce;
2tsp of salt;
1tsp of cooking wine;
1. Soak the glutinous rice for 3 hours in advance, and then drain the water off. Preserve with 1tbs p of soy sauce and 1tsp of salt for 30 minutes, as is shown in the picture. Choose the streaky pork with less fat and more lean meat, clean and cut, and preserve with salt, cooking wine and soy sauce for above 3 hours. I put little meat. If you like eating meat, you can put more.
2. Clean the fresh reed leaves, boil for about 3 minutes in a pot. Take out and drain the water off. Then you can start packeting. Choose two pieces of reed leaves with no damage on the surface.
3. Fold the leave into a funnel. There should be no holes on the bottom, otherwise the rice will leak. Put half the glutinous rice, and put a large piece of meat and little fatter, and then glutinous rice to fill the leaves. Compact the leaves. Fold, enwind and fasten with threads.
4. Put the ready rice dumplings into the pot. The water inside the pot should go beyond the rice dumplings. Boil for 30 minutes until it is medium well. Take out the boiled rice dumplings, drain the water off and cool down under room temperature. Then store in the refrigerator. When you want to have, take out and steam.
Cooking tips: rice dumplings must be packeted tightly. There should be no holes, otherwise the rice dumplings will collapse while being boiled.