-
Cut the belly pork into 10
large chunks and marinate for 2 days with 2 teaspoons
five-spice powder and 1 teaspoon salt.
-
Wash and drain the glutinous
rice.
-
Mix well with some of the
seasoning (1 1/2 tablespoons spicy salt, 1/2 tablespoon sugar,
chicken cube, oil and pepper).
-
Soak the mung beans in water
to clean. Drain and add the remaining 1/2 tablespoon each of spicy
salt and sugar and mix well.
-
Wash and soak the Chinese
mushrooms. Remove the stalks and mix well with the Chinese
mushroom marinade for 20 minutes. Steam for 10 minutes.
-
Wash and boil the lotus and
bamboo leaves until soft.
-
Drain and towel-dry. Place 3
bamboo leaves on a lotus leaf.
-
Put a layer of glutinous rice
on the bamboo leaves and add a layer of mung beans.
-
Top with a preserved egg yolk,
a piece each of belly pork and roast duck and 2 cooked Chinese
mushrooms.
-
Cover with a layer of mung
beans and another layer of glutinous rice.
-
Fold in the leaves to form a
square dumpling, then tie firmly with straw.
-
Prepare a deep saucepan and
line with several bamboo leaves. Put in the rice dumplings, then
fill with enough water to cover them.
-
Use high heat to bring the
water to a boil, then reduce to moderate heat and continue to boil
for 6 hours.
-
Remove and drain.
-
Serve hot.
