Southern Fujian special roast meat dumplings, glutinous rice to fry meat to marinate

Roast pork dumplings are the most representative snacks in southern Fujian.

The meat dumplings in southern Fujian are not directly wrapped with raw rice, but the glutinous rice is first fried with various seasonings, and the meat is also marinated, plus mushrooms, dried shrimp, dried scallops, peanuts, chestnuts, lotus seeds, etc.

Let's take a look at how to do it.

The rice grains are soft and glutinous, the meat melts in the mouth, the freshness of the seafood and the aroma of salted eggs are intertwined and fused, and you can never forget it after eating, it is really delicious.

【Hokkien roast pork dumplings】

Ingredients: 2000 grams of glutinous rice, 1200 grams of pork belly, 60 grams of dried shrimp, 14 salted egg yolks, 150 grams of peanuts, 28 shiitake mushrooms, dark soy sauce, light soy sauce, rock sugar, star anise, green onion ginger, shallots, salt, sugar, rice wine, pepper, five-spice powder, zongzi leaves

Make:

The first step is to boil the dumpling leaves

I use dried dumpling leaves, soak them overnight, put them in the pot the next day, add water to overflow, press some heavy objects on them, let the leaves all soak in water, boil for another 15 minutes after the water boils, and turn over in the middle. When the boiled dumpling leaves become soft, they are easy to wrap and not easy to crack, and they can also be sterilized.

If it is a fresh dumpling leaf, it can also be left uncooked, it can be put in the refrigerator to freeze, take it out and thaw it when you use it, so that the processed dumpling leaves are not easy to break, and perhaps the fragrance is more sufficient.

The second step is to marinate the pork

1. Soak the pork belly in water for about 1 hour, in order to soak the blood stains (you can drip some rice wine in the water, add some ginger slices), then remove and clean it, cut it into large pieces, and fry it over medium-low heat to dry and fry the foam.

2. When the blood stain is fried, clean the meat pieces and the wok, and then pour them back into the pot and continue to fry them over medium-low heat, until the oil is not watery and the meat is slightly yellow, add the ingredients, shallots, ginger, hawthorn, rock sugar, and continue to fry over medium-low heat until the rock sugar melts.

3. At this time, put 4 tablespoons of rice wine or rice wine, as well as dark soy sauce and light soy sauce until the color is even.

4. Transfer to the pressure cooker and simmer, add raw peanuts, soaked shiitake mushrooms and soaked mushroom water, and set the pressure for 10 minutes. Note: The pressure cooker does not consume water, so don't use too much water.

5. After decompressing, pour it back into the wok to reduce the juice and add salt to taste. Special reminder, the juice must not be too dry, and some glutinous rice should be used later.

The third step is to steam the salted egg yolk

The salted eggs pickled by yourself are very fragrant, the salted egg yolk protein is separated, and the salted egg yolk is steamed in the basket.

The fourth step is to fry the glutinous rice

1. Don't soak the glutinous rice for too long, just 1 hour, clean the dried shrimp, and cut the red onion (it is best to use shallots, not this kind of onion) into small cubes for later use.

2. Pour about 30 grams of oil into the wok, add the onion when it is warm, stir-fry the shallots over medium-low heat, and then stir-fry the dried shrimp to bring out the fragrance.

3. Then quickly stir-fry the drained glutinous rice in the pot, add 1-2 tablespoons of roast broth, as well as 5 grams of dark soy sauce, 15 grams of light soy sauce, 2 grams of salt, 5 grams of sugar, a little pepper and five-spice powder, stir-fry well, turn off the heat, and the glutinous rice will be fried.

Special reminder: Don't fry for too long, just stir well.

The fifth step is to wrap zongzi

1. Take 1-2 dumpling leaves and roll them into a funnel shape; Scoop a tablespoon of rice to the bottom; Add another piece of meat, half an egg yolk, a shiitake mushroom and some peanuts.

2. Cover the meat with two tablespoons of glutinous rice, wrap it and tie it well.

The sixth step is to cook the zongzi

Cook in a pressure cooker, turn down the heat after gassing, keep pressurized for 15-20 minutes, then turn off the heat until the pressure cooker is completely decompressed, and the zongzi are cooked thoroughly.

Small Whispers:

1. Boiling zongzi leaves is to make zongzi leaves soft and easy to wrap, and at the same time, they can also sterilize.

2. You can use an egg yolk, if you are afraid of too much fat, do not use a whole egg yolk, like I use half of it.

3. After the glutinous rice is soaked, it must be drained and then fried, and the time should not be too long, just mix well, otherwise the final taste will be soft and rotten.

4. The beauty and shape of the bag are not important, you must not leak rice, otherwise it will become cooking rice.