2. Buy glutinous rice in the morning, wash it, drain it, and marinate it with soy sauce, salt and monosodium glutamate for two or three hours.

3. Rinse the leaves with clear water and drain them.

4. Zongye has two sides, can you see it from the above two pictures? The top one is the reverse side, with one rib protruding, and the bottom one is the front side. Face yourself in the face.

5. Fold the tails of two zongzi leaves together, with their faces facing themselves.

6. Bend your hands inward toward yourself like this.

Step 7 add glutinous rice

Step 8 put in a piece of meat

9. Put glutinous rice on the meat.

10. Cover the glutinous rice with the zongzi leaves facing upwards.

1 1. Bend the extra zongzi leaves to the side.

12. Tie it with cotton thread (because I do it alone, I can't take a picture of tying the rope. It takes two hands to tie the rope and tie it as tightly as possible)

13. It took more than an hour to win the prize in the afternoon.

14. Then put the wrapped zongzi into a big pot, fill it with water (it's best not to eat zongzi), bring it to a boil over medium heat, cook it over medium heat for an hour and a half, then turn it over (turn the bottom one over, and then turn the top one over), then fill it with water, cook it for another hour and a half, turn off the fire and let it stew, and then take it out when it is cool.

Tips:

Ten points for attention:

1, after the glutinous rice is washed, be sure to drain the water and add seasoning. The first time I cooked it, I added seasoning directly without draining it, which made the glutinous rice too wet. After it was wrapped, soy sauce water oozed from it. Not only does it affect the appearance, but it also affects the taste. Too much water may make it weak.

2. After the leaves are washed, it is best to drain the water, otherwise it is not good to be too wet.

3. Generally, two leaves are enough when wrapping, but because the leaves are large and small, two leaves may not be enough. When you find that the glutinous rice can't be wrapped in the rice leaves, you can add another rice leaf and wrap it with three rice leaves.

4. Don't cut thick pieces when cutting pork belly. It's better to cut it slightly thinner and smaller. If it's too little, you can put two pieces. If it is too thick, it is not convenient to wrap it. I cut it too thick at first. After wrapping one or two pieces, I will cut it thinner and then wrap it.

5. I cut the cotton thread into pieces of almost the same length and then wrapped it. (When you wrap it yourself, measure it and how long it will take.)

6. When tying the cotton thread, you should use a little strength and try to tie it as tightly as possible, so that the wrapped glutinous rice dumplings will be very fragrant and delicious.

7. When cooking, turn over the zongzi once, so that each zongzi is cooked evenly and there will be no pinch.

8. Zongzi is difficult to cook, and it usually takes at least three hours.

9. After cooking, it is best to let it stew for another hour or two.

10, after cooling, take out the drained water and put it in the refrigerator to eat slowly.