Step 1: Cut the pork belly into pieces with a thickness of about 4*6*3CM (about 40g/ serving) one night in advance, mix them evenly with some seasonings of the meat stuffing, seal them and put them in the refrigerator for one night; Wash beans and peanuts and soak them in water overnight.

Step 2: Wash the sun-dried zongzi leaves/straw rope early the next morning, pour boiling water into an enlarged basin to cover the leaves for more than half an hour (or directly cook them for 10 minute) until the leaves are completely soaked, rinse them and put them on a basket for later use; Rinse the glutinous rice with water, leave some water for it to soak and absorb for more than an hour, then mix it with the beans soaked in water the night before, add all the main ingredients and seasonings and mix well for later use.

Step 3: Fold two bamboo leaves into a cone shape, put a spoonful of main ingredients, pork belly and other fillings, then put another spoonful of main ingredients, compact them with a spoon, fold the leaves above the cone shape and wrap them into zongzi, and tie them with straw rope or cotton thread.

Step 4: Put the wrapped zongzi into the pressure cooker and put down the water. The amount of water is more than that of zongzi. Cover the lid and press the fire for another 30 minutes, then turn to low heat for 30 minutes; Turn off the fire and stew until the pressure cooker is deflated, then open the lid and take it out to drain.