香辣梅菜花肉粽Spicy Mui-choy Dumpling

烧热油，爆香小葱头茸和蒜茸，加入沥干的糯米和调味料，炒至均匀，盛起备用。Heat oil in wok，sauté shallot and garlic until fragrant，toss in glutinous rice and seasoning，stir to mix and dish out.

烧热油，爆香小葱头茸、蒜茸、加入小辣椒和虾米炒金黄色，再加入梅菜和冬菇炒至微干，加入腌制好的五花肉及高汤煮滚，用小火焖十分钟，试味，盛起备用。Heat oil in wok，sauté shallot，garlic，chili padi and dried shrimp until fragrant，toss in Mui-choy and Chinese mushroom，stir-fry until dry up，and then add in marinated pork belly and stock，bring to quick boil；simmer in low heat for 10 minutes，adjust taste and dish out.

用两片粽叶折成斗形，放入一汤匙糯米，铺上香辣梅菜猪肉馅，铺上适量糯米，加咸蛋，再铺上1汤匙糯米按紧，包成三角形，以粽绳绑紧。Fold 2 bamboo leaves into cone shape，fill with 1 tbsp glutinous rice，top with 1 Mui-choy filling；add then cover with some rice，top with salted egg yolk and cover with another 1 tbsp of rice；press firmly and fold back the leaves to form in triangle shape and tighten with hemps string.

煮滚一锅水，放入粽子，水需要盖过面，煮大约3小时，即可取出，沥干水分。Boil water in a deep pot，enough to cover all dumplings and boil for 3 hours，drain.