Buyi-style Zongba (Sticky Rice Dumplings)

Buyi-style Zongba (Sticky Rice Dumplings)

　　Main ingredients: 6 kg glutinous rice, 2 kg pork ribs

　　Secondary ingredients: 500 g chestnut kernels, 200 g salt, 200 g lard, 25 g amomum tsao-ko powder, 50 g sorghum stalk ash, 1 kg zongba leaves, an appropriate amount of straw

　　Preparation method: Rinse the glutinous rice thoroughly and drain the water. Place it in a container, add sorghum stalk ash, and stir by hand... Wash the glutinous rice until clean and drain the moisture. Put it into a container, add sorghum stalk ash, and stir by hand to turn the rice a dark gray color. Cut the pork ribs into 8 cm-long strips. Heat a clean pan over the stove, add oil, and heat until the oil reaches 50% temperature. Add the glutinous rice, pork ribs, salt, amomum tsao-ko powder, and chestnut kernels, then stir-fry for 15 minutes. Remove from heat and let cool. Overlap and unfold 2–3 zongba leaves, then place 250 g of the stir-fried glutinous rice, 2 pieces of pork rib, and 3 chestnut kernels into each leaf. Wrap them into oval shapes about 15 cm long, tie securely with several strands of straw, and place in a pot. Add enough water to submerge and soak for 4–6 hours. Cover the pot, bring to a rolling boil, and cook for 90 minutes. Flip the zongba and continue cooking until fully done.

　　Flavor profile: Salty and savory

　　Characteristics: Fragrant, soft, and sticky