鲜肉粽子
作者：毛毛妈
用料:
1：带皮五花猪肉450克，洗净切0.4厘米厚2.5厘米宽片。
2：葱1根洗净切段，姜片3片，绍酒1大匙，万字牌生抽酱油3大匙，金兰老抽酱油1大匙，糖1大匙，鸡粉1/4茶匙。
3：糯米1500毫升。
4：万字牌生抽酱油2大匙，金兰老抽酱油3大匙，糖1大匙，盐1茶匙。
5：干粽叶一小捆，用开水烫泡半小时，用冷水再泡几个小时，洗净备用。
6：棉线适量。
1大匙=15毫升，1茶匙=5毫升。
做法：
肉片放上2料拌匀，冰箱里腌过夜。糯米洗净后加入剩余的腌肉汁和4料及1杯水拌匀，泡2个小时，间中搅拌几次。取两片粽叶剪去粽叶头上的梗，将两片并拢（图A），靠粽叶头一端卷成一个漏斗状（图B）。放3大匙米用根筷子轻轻捅几下，让米紧实。然后放上一块腌好的肉（图C），再加4-5大匙米压紧（图D）。
用拇指将漏斗两边的粽叶捏进去（图E），粽叶上端盖下来（图F），捏紧口往左边环过去绕起来（图G）。接着用线捆紧（图H）。
包好的粽子放大锅内加满水置炉上开大火，煮滚后调小火焖煮4小时即成。
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