Cut the pork belly into cubes, then stir it with spiced powder, fermented bean curd, soy sauce, salt and pepper, and put it in the refrigerator for one night in advance. Raw materials such as peeled mung beans and mushrooms are soaked in water until they are initiated; Boil peanuts for 20 minutes, then turn off the fire 10 minutes, and then drain. Add some salt to peeled mung beans, preferably ginger powder, and stir to remove the fishy smell of beans. Wash the glutinous rice, soak it overnight in advance, drain the water, add two spoonfuls of salt, one spoonful of soy sauce and two spoonfuls of oil and stir well.
Wash scallops and dried shrimps, soak them in clear water until soft, and drain them for later use.
Blanch the sun-dried zongzi leaves and aquatic plants with boiling water, and then rinse them with cold water for later use. The head and tail of zongzi leaves have been cut off. Take two wide leaves of Zongzi, divide them into bottom surfaces, and put glutinous rice on the slippery side, which is difficult to face outwards. The two pieces are folded into a funnel shape, and the sharp position should be folded in, leaving no gap.
Put a layer of glutinous rice first, then a layer of mung beans, then a piece of spiced meat, two shrimps, two mushrooms, two scallops and 2-3 peanuts. Another layer of mung beans, and finally a layer of rice. More mung beans will taste much better. After the meal is laid, compact it with a spoon. The more solid it is, the more delicious the glutinous rice will be. Then, spread a leaf of zongzi, wrap it, fold the two ends in the middle, and you can prepare for dressing. The shape of zongzi can be made according to personal preference, and finally tied with straw rope.
The knotting method of the straw rope: bite the wide end of the straw rope with your mouth, hold the zongzi in one hand, and wind the rope twice on the left side and twice on the right side with the other hand, and then tie the knot. Straw rope is easy to break, but zongzi must be tied tightly to taste good, so it must be soft and not pulled too hard.
Put the zongzi into a large pot, soak the zongzi noodles in water, put a spoonful of soy sauce into the water, boil it with strong fire, simmer it for two hours, then turn off the fire and bake it for another hour. At the same time, keep the water boiling and cover the zongzi with water. Don't soak the cooked zongzi in water, take it out in time, or the taste will fade.
When cooking zongzi, the leaves of zongzi will smell fragrant all over the room, making people drool. After cooking, open the zongzi, and the fragrance of zongzi leaves and spiced meat comes to the nose. You can't help moving your index finger.