1. high-quality round glutinous rice, washed with clear water, and soaked in cold water for 8 hours again. Soak glutinous rice in the evening and make zongzi in the morning, just in time, the glutinous rice is soaked thoroughly. If the soaking time of glutinous rice is short, it will affect the taste of zongzi.

Wash the lean pork, cut it into pieces, and marinate it in the refrigerator at a constant temperature for one night with the ingredients mentioned in the recipe. It tastes very good.

3. Mix the soaked glutinous rice with the meat to make zongzi. If you like to eat dark zongzi, you can add some soy sauce, so that the color of glutinous rice will be darker.

Brush the leaves of zongzi with clear water, and then boil the pot, the leaves will become soft and it will be easier to wrap zongzi.

5. First, fold two soft boiled zongzi leaves in half. Add the right amount of glutinous rice, not too much. Especially for beginners, adding less glutinous rice will make it easier to wrap it tightly.

6. If you fold the leaves of the zongzi in the picture, you'd better pull the leaves tighter, which is more realistic. The leaves of zongzi are all put away. Use straw rope or cotton rope. Tie them tight.

7. Put it in a large steamer, press the zongzi with the steamer and cook it on low heat for about 1 hour. Be careful not to dry the pot, set a time and look at it from time to time.