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
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
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.