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Zongzi for Mid-Autumn Festival

Holiday and Celebration Foods

Zongzi for Mid-Autumn Festival
35 bamboo leaves, soaked in warm water for twelve hours. then drained and set aside
4 and ½ cups short grain rice soaked overnight
2 Tablespoons thin soy sauce
2 teaspoons salt
1 pound belly pork cut coarsely, then simmered for fifteen minutes, and drained
1 teaspoon granulated sugar
2 Teaspoons Chinese rice wine
½ teaspoon ground white pepper
1 Tablespoon vegetable oil
5 salted cooked duck egg yolks, peeled and then coarsely chopped
1. Gently mix soaked rice and all the other ingredients.
2. Trim ends from the leaves and using three for each zongzi, fill them folding them into triangles and tying them with some string; do so carefully but not too tightly.
3. Put them in a large pot of water, bring to the boil, and simmer for four hours, then remove and serve or refrigerate them. Reheat then when and as needed.

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