1. Add kidney beans into glutinous rice and wash.

Then soak in water for half an hour. You will grow up a lot after soaking. Drain the water.

3. prepare candied dates.

4. Cut the leaves of Zongzi about one centimeter from the head and roll them up. Fill in glutinous rice, kidney beans and candied dates.

5, full, one zongzi and two candied dates, do not like sweet, put one or not put candied dates.

6. seal the leaves of zongzi.

7. The redundant zongzi leaves are entangled and compacted.

8. Tie it tightly with thread, put it in a pressure cooker and cook for about 20 minutes. Don't open the lid for at least an hour. The zongzi made in this way is rather waxy.

Packaging method:

1. Pork belly is cut into thick strips and marinated with seasoning 3 hours in advance.

2. Boil the leaves in the pot until they change color.

3. Wash the boiled leaves with clear water.

4. So everything was ready and began to make zongzi. Take three leaves and smooth them inward, put a spoonful of glutinous rice, and gently draw a small mess with your fingers.

5. Cross and bend down, then pick it up and stand up and sort out the glutinous rice inside. The other end is also bent down to pinch.

6. Put the wrapped zongzi into a large pot and add just the same amount of water as the zongzi, and add water in the later cooking process.

7. Keep the medium and small fire for 8 hours, turn it once every 4 hours, turn the bottom and turn the top. Continue cooking for another four hours. In the process of boiling, if there is less water, add water. Keep the fire low.

Flesh color practice:

Soak 1.5kg fragrant glutinous rice in warm water for 2-3 hours, turn 1 twice to make the rice soak better, and then drain.

2, 2 kg peeled mung beans, soaked in the same warm water for the same time, drained.

3. 2 Jin of semi-lean pork, cut the meat into strips with a width of 2cm, a thickness of 1cm and a length of 10- 15 cm, and add a little salt, chicken essence, cooking wine, ginger slices, 1 teaspoon soy sauce and 1 teaspoon sesame oil.

Next, add a little salt, chicken essence, cooking wine, ginger slices, 1 tsp soy sauce and 1 tsp sesame oil, and mix well with chopsticks for later use.

4. Boil the leaves of Zongzi in water for 10 minute, then take them out, wash them in cold water, cut off the redundant parts at both ends, and drain the water.

5. Cut some cotton threads, each about 20 cm long.

5. Cut some cotton threads, each about 20 cm long.

6. Take two (double-tailed) leaves of Zongzi, one end of which overlaps with the other end in the opposite direction (incompletely), put them in a small bowl of rice (125g), draw a word gently in the middle of the rice with your index finger, put in 1 2 spoonfuls of mung beans, then put in the meat strips, put the same mung beans on the meat strips, and cover them with/kloc.

7. Fold the outer leaves of Zongzi inward and backward, wrap one end and finish the other end. Before tying zongzi from one end to the other, tie it in the middle once to prevent deformation. The rope should not be too tight (boiled) or too loose (flooded), just pull it lightly.

8. Tie them one by one and put them in the pot, then add cold water, spill the zongzi for about 1cm, and ignite. After cooking for 15 minutes, change the position of zongzi in the pot, and then simmer for 1 hour.