喜欢吃梅菜的绝对没有想到原来梅菜也能加入粽子里，吃起来还很有层次感呢！ Ingredients | 糯米材料: 1 kg glutinous rice (soak 3 hours and drain) | 糯米1公斤（浸泡3小时，沥干）、, 3 tbsp cooking oil | 食油3汤匙, 1 tbsp chopped garlic | 蒜茸1汤匙

Filling | 馅料: 700g pork belly | 连皮五花肉700克, 400g sweet Mui Choy (soak 1 hour) |甜梅菜400克（浸泡1小时）, 25pc Chinese mushroom (soaked) | 香菇25朵（浸泡）, 25pc chestnuts (boil 10 minutes) | 栗子25粒（浸泡煮5分钟）, 4 pc star anise |八角4粒, 2 tbsp chopped garlic | 蒜茸2汤匙

Seasoning | 调味料: A:1 1/2 tbsp oyster sauce | 蚝油1 1/2 汤匙, 2 tbsp soy sauce | 生抽2汤匙, 1 tsp dark soy sauce | 黑酱油1茶匙, 1 tsp sugar | 糖1茶匙, dash of salt | 水少许

B:1 tbsp soy sauce | 生抽1汤匙, 1/2 tsp chicken powder | 鸡精粉1茶匙, 1 tbsp sugar | 糖1汤匙, some water and corn starch for thickening | 水适量、粟粉水（勾芡）

C:2 tbsp soy sauce | 生抽2汤匙, 2 tsp 5 spices powder | 五香粉2茶匙, 1 tsp pepper |胡椒粉1茶匙, 2 tsp chicken powder |鸡精粉2茶匙, 1 tsp salt | 盐1茶匙, 1 tsp sugar |糖1茶匙

Hemp string, bamboo leaf (boiled to soften, washed) | 粽叶、水草（煮软，洗净） Method | 做法: Blanch pork belly in boiling water with skin facing down for 5 minutes, then rub dark soy sauce on the skin and sear until light brown, cut into pieces.
将五花肉放入滚水中煮五分钟（皮向下），取出后在皮上搽上黑酱油，然后煎皮至微焦，取出切块。 Heat some oil in wok, sauté 1 tbsp chopped garlic and star anise until fragrant.
烧热少许油爆香1汤匙蒜茸、八角， Add in pork belly, Chinese mushroom and seasoning A, stir-fry until well mixed, dish out.
然后加入五花肉、香菇炒香，调入A料炒匀盛起备用。 Drain Mui Choy and cut into small sections, sauté 1 tbsp chopped garlic with 2 tbsp oil until fragrant, toss in Mui Choy and seasoning B, stir to mix, dish out.
梅菜沥干水份切成小段，以2汤匙油爆香1汤匙蒜茸，接着加入梅菜及调味料B拌炒匀之后盛起待用。

Sauté 1 tbsp chopped garlic with 3 tbsp oil until fragrant, toss in glutinous rice and seasoning C, dish out.
再热锅，放入3汤匙油爆香蒜茸，然后加入糯米和调味料C拌炒盛起待用。
Take 2 bamboo leaves and fold into cone shape, put in 1 tbsp of rice, follow with the rest of filling ingredients, then cover with rice again.
取2片粽叶折成斗状，舀入1汤匙炒香糯米，依序放入处理好的馅料，面上再填满糯米。 Wrap up and fold into triangle shape, tighten with hemp string.
将粽叶完全包折覆盖后再顺着斗锥状将多余的粽叶覆盖包紧成三角形，并以水草扎紧。

Boil water in a big pot with 1 tbsp salt, add in dumpling and boil for 3 hours until cooked (pressure cooker needs only an hour).
待锅中水滚后加入1汤匙盐，放入粽子盖上烚煮3小时至熟（快锅只须1小时）。


原食谱来自：美味风采 Oriental Cuisine