How to make Chaoshan special double rice dumplings - Chinese cuisine

1
Wash the rice dumpling leaves, drain and set aside.
2
Boil the partridge eggs and remove the shells, add a little star anise, a few bay leaves, a little cinnamon, light soy sauce, salt, and a few drops of dark soy sauce for color. After boiling over high heat, turn to low heat and simmer for 20 minutes to add flavor. Store in the refrigerator overnight to add more flavor.
3
For pork belly, choose fat and lean ones, a few drops of light soy sauce, dark soy sauce, half a packet of five-spice powder, and marinate.
4
Make your own red bean paste, see the previous post for details. There are also finished products to buy.
5
Heat a pan, add some oil, stir-fry 90% glutinous rice evenly, add half a packet of five-spice powder, a small spoonful of light soy sauce, and an appropriate amount of salt. It can be a little salty, which is saltier than usual cooking. , it tastes better this way. Don’t skip this step of frying rice.
6
Add white sugar to the remaining glutinous rice and mix well.
7
Soak the mushrooms, soak the peanuts for 20 minutes, soak the lotus seeds for 20 minutes and remove the cores. All materials are ready and open the package.
8
Proper four-cornered rice dumplings.
9
Put the wrapped rice dumplings into the pressure cooker. The water should cover the rice dumplings. Bring to a boil over high heat, then turn to medium heat and cook for another 30 minutes.