1. Boned the chicken leg and cut it into pieces. Cut the onion into small pieces and slice the ginger. Put the chicken leg meat, onion and ginger into a big bowl, add cooking wine, oyster sauce, soy sauce, pepper, salt, sugar and monosodium glutamate, stir well, seal it with plastic wrap and put it in the refrigerator for more than 4 hours.

2. Wash the glutinous rice, soak it in clear water for more than 3 hours, control the dry water, add soy sauce, salt, sugar and a little vegetable oil, mix well and marinate for 1 hour.

3. Peel the yolk from the salted duck eggs and cut each egg in half. Pickled bamboo shoots are soaked in clear water to remove excess salt and cut into small pieces.

4. Slice the mushrooms into the marinated chicken and mix well. Take out the dried zongzi leaves with boiling water and rinse them with a brush under flowing water.

5. Fold a reed leaf into a funnel shape, first add a spoonful of glutinous rice, then add chicken leg meat, mushrooms, bamboo shoots and half salted egg yolk respectively, and finally add a layer of glutinous rice, wrap it, and tie it firmly with thread.

6. put the wrapped zongzi into the pot, add clear water until it doesn't reach the zongzi, then press it tightly with a grate, put a plate filled with clear water on the grate, cover it with high fire and boil it, then simmer for 2 hours and then stew for 1 hour.