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Holiday and Celebration Foods

30 to 35 bamboo leaves, soaked in warm water for twelve hours, then set aside
4½ 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, coarsely chopped
1. Gently mix rice and all the other ingredients.
2. Trim ends from the leaves and using three for each zongzi, filled folding them into triangles and tying them carefully with some string, 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 and reheat when needed.

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