材料
糯米(sweetrice)300g
绿豆mungbean150g
五花肉porkbelly300kg
生酱油1/4cup
老酱油1/4cup
姜(ginger)2片
香菇mushrooms6个
腊肠Sausage5个
咸鸭蛋(saltedegg)6个
Bambooleaves20
做法
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1
Soak mung bean in water overnight.
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2
Soak rice in water overnight.
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3
Boil the bamboo leaves in water for ten minutes. Leave overnight. Rinse the leaves to eliminate any dirt or pesticides.
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4
Add almost all of both of the dark and light soy sauce to the rice after draining it. Let it soak for an hour.
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5
Dice the ginger and mix with the soy sauce, rice wine to the pork belly slices. Slice the mushrooms and the Chinese sausage.
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6
Cut the last two inches from the base of each of the bamboo leaves.
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7
Arrange to of the cut bamboo leaves such that the ends face outwards.
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8
Fold the bamboo leaves to form a cone. Add two spoons of rice and one spoon of mung bean.
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9
Add some pork, mushroom, sausage, egg. Add more rice and mung bean to the top.
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10
Fold the leaves over the base, making sure that the leaves overlap the sides of the base. Fold the hangovers to either side. Tie with cotton twine.
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11
Put the dumplings in a pot of boiling water. Make sure to first place the dumplings on a steamer tray, so as to avoid the dumplings touching the pot.
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12
Cook over medium heat for about two hours. Serve immediately.