How to make Tainan zongzi delicious

Material Science

Material Science

Long glutinous rice: 600g

Dried mushrooms: 10

Shrimp: 100g

Streaky pork: 600g

Peanuts: 100g

Salted egg yolk: 10

Zongye: 20 pieces

Rice dumpling rope: 1 bundle

Seasoning a

Soy sauce: 2 tbsp

Wine: 1 tbsp

Scallion: 2 (shredded)

Ginger: 2 tablets

Sugar: 1 tsp

Salt: 14 TSP

Star anise: 1

Water: 200g

Salad oil: 1 tbsp

Seasoning B

Soy sauce: 1 tbsp

Pepper: 1 tbsp

Five spice powder: 1 tsp

Salt: 2 tsp

Red onion crisp: 1 tbsp

Salad oil: 1 tbsp


1. Wash glutinous rice and soak for 2 hours to drain; wash peanuts and soak for 6 hours to drain

2. Wash the pork and cut it into pieces. Heat 1 tbsp of oil in the pan. Stir ginger and scallion slices in the pan until fragrant. Stir in the pork and stir fry

3. Add seasoning a (except water) and peanuts into the pot of method 2, stir fry slightly, add 200g of water of seasoning a, boil until boiling, turn down the bittern for about 30 minutes. Put out the engine and soak it for standby

4. Wash, soften and dice the mushrooms; wash, soften and drain the shrimps; add a drop of oil to the pan and heat it, pour in the diced mushrooms and shrimps, stir fry and set aside

5. Take a pot, add 1 tbsp oil, heat, add red onion of seasoning B, stir fry until fragrant, add glutinous rice and the remaining materials in seasoning B, stir fry evenly

6. Take out the ingredients of method 3, separate the stewed peanuts from the meat, add the stewed peanuts into the pot of method 5, mix well and set aside

7. Wash the leaves of rice dumplings, scald them in boiling water, remove them and rinse them in cold water. Fold two leaves into a funnel, add 1 tbsp of the ingredients of method 6, then add the mushrooms, shrimps, stewed pork and salted egg yolk of method 4, and then add 1 tbsp of glutinous rice to wrap them into a square shape

8. Tie the two corners of the rice dumpling with the rope, and then tie the two sides of the other two corners tightly. Boil the water in the pot, put in the rice dumpling, boil it over medium low heat for 90 minutes, turn off the fire, stew until the water is cool, take it out, peel it off and eat it. Those who like to eat sauce can also dip in it