PREVIEW
... to two portions. She mixed one with soaked red beans for savory pork and red bean zongzi, and used the other for savory pork and chestnut zongzi.
The chestnut zongzi were tied with thin hemp rope, while the savory pork and red bean ones were tied with palm strips, making them easy for customers to tell apart.
She filled a pot more than halfway with water and brought it to a boil. Then, she placed the zongzi directly into the pot, covered it, and left them to simmer.
After ...
YOU MAY ALSO LIKE
























