1. Take a leaf of Zongzi (if the leaf is small, make it two or three large), and fold the bottom up by 0.5cm, and the length shall not exceed 1/3 of the length of Zongzi leaf (folding can avoid stuffing from leaking from sharp corners, but it is easy to leak rice).

2. Rotate in the folding position and fold into a funnel cone.

3. Add a spoonful of rice, accounting for 1/3 of the height, plus a piece of meat and an egg yolk.

4. Fill the funnel with rice and flatten it.

5. Put the funnel in the gap between the index finger and the middle finger of the left hand to facilitate the dressing operation at the back. Fold the left side slightly inward. Fold the zongzi leaves above the funnel down to cover the stuffing. First, fold a corner on the left, and the end of the zongzi leaves winds to the right. Hold the cover with your thumb and fold the right leaf to the left, so another corner appears. The remaining zongzi leaves go up from the bottom right, bypass the lid, and then turn left, making an angle.

6. Tie it tightly with a rope, counting the four corners of the bottom funnel, and tie two corners on one side, so that the tied dumplings are not easy to spread in the pot.