Steamed rice dumplings
| Hiiragi leaves | Long glutinous rice |
| Fatty pork belly | peeled mung beans |
| Salt | Oil |
| Five-spice powder | Sesame |
| Water |
Step 1
Peeled mung beans and long glutinous rice need to be washed several times and drained. Add a little salt and oil to the glutinous rice and mix well. Cut into piecesThe pork belly needs to be marinated with five-spice powder, salt and sesame seeds. Freshly picked leaves should be washed in boiling water to keep them shiny.
Step 2
When wrapping and steaming rice dumplings, a special bucket-shaped mold is used to assist in shaping. Put the rice dumpling leaves on the mold, first put a layer of glutinous rice, then put the peeled mung beans, then put the pork belly, then put a layer of mung beans, and finally cover the surface with glutinous rice, fold the leaves in half in four directions and remove from the mold, then Tie tightly with water plants.
Step 3
The steamed rice dumplings are not steamed, but boiled with mountain spring water. The steamed rice dumplings are huge, weighing about one kilogram each, and take a long time to cook. They are usually cooked in the evening the first day and taken out the next morning. It is better to use the cinnamon twig wood produced in the local mountains as firewood, and the spring water from the famous local mountain Dinghu Mountain as the water is considered authentic.
Step 4
When the heat is enough, the fat pork belly completely turns into fat and melts into the glutinous rice. It tastes oily and soft, and because of the addition of mung beans, it is not greasy at all. Cooking techniques for steamed rice dumplings
