大家好呀，我是梅子。端午節嘛，那肯定不能少了粽子。今天我來給大伙分享一個鮮肉粽子的家常做法。這粽子肉多又軟爛，米糯還咸香，好吃得很吶！關鍵是自己在家做，經濟又實惠，還沒任何添加劑，自己做的吃著也更放心。

先把糯米放進大盆里，好好清洗干凈，然后撈出來控干里面的水分。接著在里面加兩勺食用鹽、兩勺生抽、兩勺老抽，再倒上沒過糯米的清水，攪拌均勻后放著泡 4 個小時。

接著把洗干凈的粽子葉和馬蓮涼水下鍋，水開了煮一個小時（這里用的粽子葉是干的哦）。然后準備一塊梅花肉，洗干凈后先切成一指寬的厚片，再改刀切成小塊。把切好的豬肉放進盆里，加上兩勺食用鹽、一小勺白糖、一勺蠔油、兩勺生抽、一勺料酒和少許胡椒粉，抓拌均勻后，蓋上保鮮膜放進冰箱冷藏，腌制三個小時以上。

一個小時后把煮好的粽子葉撈出來放進冷水里泡著。米泡好后，拿三片粽子葉，一片一片碼好，然后向里對折，折出個小碗的樣子。先在底部放糯米，再放腌好的豬肉，接著再放糯米，往里面淋點水，這樣能讓米下沉，包得更緊實。堵頭捏住一角折回來，然后把粽子葉向里折，一只手攥住馬蓮在粽子身上纏三圈，系好。

全都包好以后，把粽子一個個碼在高壓鍋底部，倒滿清水，水一定要沒過粽子，然后蓋上鍋蓋蒸熟。開鍋以后調中小火煮 30 分鐘。

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時間到了先別拔帽子，讓它自然放氣，之后把蒸熟的粽子撿出來放進冷水里泡一下即可開吃。