2. Wash the fresh reed leaves with clear water, put them in a pot with boiling water, scald them slightly, pick them up, dry them naturally or dry the surface of reed leaves with a clean rag. Subtract the head of the zongzi leaf. Choose two zongzi leaves with similar size to overlap.

3. Pile the tail of the leaf on it, and don't exceed the head of the leaf. When you fold it, see if there is any leakage at the bottom. The best state is to leave a little leaf beside it, so it is not easy to leak.

4. Make sure there is no leakage at the bottom, and add materials such as glutinous rice.

5. This step is especially important! Hold the edge of zongzi with your left hand, and fold the extra leaves of zongzi into 90 degrees with your right hand. After folding, the right hand will fold the extra zongzi leaves into a 45-degree angle, and the left hand will hold the zongzi next to it during the whole process.

6. Fold the extra zongzi leaves into 45 degrees along the grain of zongzi, and let the zongzi leaves stand up along the grain in the middle of the leaves. Then fold the extra leaves to the left with your right hand.

7. After folding the leaves, tie the rope. Be sure to tie it tightly. If the rope is not fastened, the cooked jiaozi may leak everywhere.

8. Tie the zongzi with a rope 2 to 3 times, tie the knot and tie the zongzi tightly. It is suggested to tie a bow so that you can untie it when eating zongzi. But only if it is tied tightly. If the bow is not fastened, tie a fast knot. Then you can throw the zongzi into the pot and cook it. When it is cooked, you can eat it.