1. Wash red beans, put them in a pot, soak them in clear water, and cook for 3 hours on high fire;
2. Simmer on low fire 1 hour, and pour the red beans into the basket after they are crisp and rotten;
3. Sweep the enlarged basin under the basket and keep rubbing crispy red beans with your hands;
4. At the same time, slowly pour water into the pot until all the fine bean paste flows out;
5. Let the soaked fine bean paste stand in a basin for about 15 minutes, and drain the remaining water to obtain bean paste;
6. Peel the pork suet, scald it slightly, cut it into small grains, add a little white wine and mix well;
After 7.5 minutes, add sugar, mix well, add bean paste, and knead into bean paste stuffing with a diameter of 4 cm and a length of 6 cm;
8. Wash glutinous rice, drain water, and roll 3-5 zongzi leaves into a funnel shape;
9. Add 20 grams of glutinous rice, add a stuffing, cover 20 grams of glutinous rice, then wrap it tightly with rice leaves and tie it firmly with cotton thread;
10. Put the zongzi in a pot, soak it in clear water, and cook it in boiling water for about 3 hours, and it becomes the red bean paste zongzi.