1. Pick two zongzi leaves so that the smooth side of the leaves faces up. The leaves are recessed into the funnel shape by hand at a distance of one third from the petiole, and the bottom of the funnel must be important, otherwise rice will be leaked.
2. Add a proper amount of glutinous rice to half of the funnel and press it with a spoon to make the bottom fuller.
3. Add a piece of marinated pork belly and gently press it with a spoon.
4. Add glutinous rice again and compact it with a spoon to make it flush with the funnel mouth. Can't add too little, lest zongzi watch dry; Don't add too much, lest the zongzi fall apart when cooking.
5. Press down the leaves at the top of the zongzi to cover the surface of the funnel. Gently press down the leaves on both sides with your hands and wrap them tightly. After that, the tips of zongzi leaves are folded to one side.
6. Tie the zongzi with a rope. The whole process should be pressed by hand, and the glutinous rice will leak out if you are not careful.