After collecting fresh Indocalamus leaves, cut off the back stalks first, then wash them with clear water and blanch them with boiling water for later use. Cut the pig's head into small diced meat for use. Add chopped green onion, salt and thirteen spices to diced meat; White sugar; Oyster sauce; Soy sauce; Monosodium glutamate; Liquor; Mix well and put in the refrigerator for later use.

After washing the rice, I spent six hours soaking it in clean water. Drain the water after soaking, add thirteen spices, pepper, salt, oyster sauce, soy sauce and monosodium glutamate and mix well for later use. Cut the duck egg yolk into three pieces, prepare all the raw materials, and then start making zongzi. Take two leaves and fold them in half.

Fold the leaves and wrap them tightly to prevent rice from leaking out. Take white cotton thread and wrap it tightly. Put the prepared zongzi into an electric pressure cooker and cover the zongzi with water. Beef and mutton program, boil for 90 minutes, then put it in the pot to deflate automatically, and you can eat it or stew it for a while. I usually cook it at night and eat it the next morning.