Break the salted duck eggs, take the yolk and gently peel off the film on it.

Spray white wine on the surface of egg yolk, put it in the oven, bake at 180 degrees 10 minutes (steaming is also acceptable).

Wash the leaves of Zongzi, and cut off the tail and sides;

Add water, bring to a boil with high fire, and turn to medium fire for about 10 minute;

If it is too cold after cooking, soak it in cold water;

Cut the sausage into small pieces;

Wash the glutinous rice and soak it for 30 minutes (you don't have to soak it, if you like soft glutinous rice, you can soak it for a longer time, not more than 24 hours).

Drain the soaked glutinous rice slightly, add appropriate amount of salt, soy sauce, soy sauce and pepper, and mix well;

Take two leaves of Zongzi and overlap them;

Open to form a funnel shape;

Fill a spoonful of glutinous rice;

Add egg yolk and sausage;

Then spread glutinous rice;

Cover with a longitudinal leaf;

Then take two zongzi leaves and wrap them on the left and right sides respectively;

Fold the leaves on both sides to the middle respectively;

Fold the lower part of zongzi leaves upward;

The leaves in the upper part are folded down;

Pinch zongzi with your hands and turn it over;

Tie the two corners tightly with cotton rope;

Wrap it all up, put it in a pot, add water and cook for 60 minutes.

The electric pressure cooker I used was completely cooked in an hour without pinching my hands. If there is enough time, I can turn it over and cook it again.