2, prepare materials, mung beans are washed with boiling water one night in advance, and cold water is afraid of germination! Mung beans get up the next morning and rub them with your hands and lose their skin! Leave a little skin to feel delicious, otherwise it will be too pink. If you don't like skin, you can also use peeled mung beans to save trouble. Just soak glutinous rice four hours in advance. Drain mung beans and glutinous rice, and put some salt for later use.
3, leaves, boiled, washed for use.
4, prepare a bowl, usually eat it, a small bundle of rope wrapped in zongzi.
5. Slice pork belly and marinate it with a little soy sauce for half an hour.
6, two leaves face down, put a rope under the leaves, not too long. Put another leaf between the two leaves and put it in the opposite direction.
7. Scoop a bowl of rice and pour it half a meter on the middle leaf. A spoonful of mung beans, a pork belly, and a spoon covered with mung beans.
8. Tie the zongzi with zongzi rope, cook it in a pressure cooker for 30 minutes, and then eat it while it is hot. If it is an ordinary pot, it must be boiled for about 2 hours.