1. Before making zongzi, wash the glutinous rice, peanuts and red beans first; soak the peanuts and red beans in clean water until they are easy to cook.

2. Rinse the picked rice dumpling leaves and palm leaves, drain the water, hang the palm leaves to the appropriate position, and tie them securely. When picking rice dumpling leaves, the wider ones are better for wrapping, and the longer palm leaves are better for binding.

3. Sprinkle the glutinous rice with a little baking soda, then pour the peanuts and red beans into the glutinous rice, and stir evenly.

4. After the above preparations are completed, you can start wrapping; take out a rice dumpling leaf, slightly tilt it horizontally and roll it inward; then roll the back of the rice dumpling leaf outward.

5. Get a pointed tube like this; use a spoon to take an appropriate amount of mixed peanuts, red beans and glutinous rice, pour it into the rice dumpling tube, and insert it tightly with bamboo chopsticks.

6. After filling and pressing the glutinous rice tightly, press the rice dumpling leaves on the right side to the left with your hands; then pinch the rice dumpling leaves on the left side and press them to the right.

7. Then hold the rice dumpling upright, press the excess rice dumpling leaves backwards with your hands, as indicated by arrow 7; then pull out a brown leaf from the lower end of the rice dumpling.

8. Pull the pulled out palm leaf up from bottom to top, and pass it through the original palm leaf, then press the palm leaf with your thumb to prevent it from moving, and then pull out the passed palm leaf. out, then pull down and tighten.

9. While tightening the palm leaves, turn the rice dumpling upside down, then wrap the palm leaves around the rice dumpling, press them through the original palm leaves, and then pull them out.

10. After pulling it out and tightening it, pull it out and tighten it again from the original palm leaf, then you can tie the zongzi tightly, and then hang it on the palm leaf. In this way, the zongzi is completed. .

11. After the rice dumplings are wrapped, you can trim some irregular and extra fine leaves with scissors, then put them into a pressure cooker and add an appropriate amount of water. Not too much water, otherwise the rice dumplings will be fragrant. The rice dumpling flavor will fade away and it can be eaten once cooked.