2. Cover tightly and put it in a warm place for fermentation until it tastes sour, the surface is uneven, there are pits and beehives inside (the weather is rubbing at night now, and it will be fine the next morning).
3. Sprinkle 2g of edible alkali on the panel, rub it repeatedly by hand and spread it evenly! Put the dough on and knead the edible alkali evenly into the dough (about 5 minutes).
4. Cover the kneaded dough with a clean cage cloth, wake it up for a while, roll it into noodles, sprinkle a little corn oil evenly, and sprinkle with salt and pepper and chopped green onion.
5. Roll up the dough, cut it into small pieces, roll it horizontally and put it on the washed zongzi leaves (the zongzi leaves can be reused), cover it and wake it up again 10 minutes.
6. Boil a proper amount of water in the pot, put boiling water on the drawer and steam for 13 minutes. Don't open the lid after turning off the fire, wait for about 5 minutes before opening it!
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