Xiao Wan's Zongzi

In honor of the Dragon Boat Festival (Lunar calendar May 5th), Xiao Wan attempted to make the traditional dish-Zongzi for the very firstt ime. Luckily, I was able to decipher Mama Wan's cursory instructions over the phone. Sadly, my broken olfactory senses were inhibiting my sense memories of this dish but I was able to overcome this problem and complete all the complicated steps to successfully conquer this dish! It was sublimely satisfying!

Main ingredients: For the pork belly marinade, Shao Xing cooking wine, soy sauce, dark sesame seed oil, 5 spice powder, star anise powder, dark brown sugar, minced garlic/ginger, finely chopped scallions, black & white pepper, and salt. And, for everything else, vegetable oil, sticky rice, julienned dried black Chinese mushrooms, chopped shallots, chopped scallion, minced garlic, dried baby shrimp, dried fried scallion, soy sauce, brown sugar,sesame oil, cilantro, black & white ground pepper, and salt. Please don't forget bamboo leaf, string, and a film, because it will take you approximately 3 hours plus for the steaming process.
For the sauce, I combined sweet bean sauce, sriracha, dark brown sugar, sweet potato starch, water, and sweet chili garlic sauce, in a small pot and bring it to a light boil.