1, 5 pounds of fragrant glutinous rice, soaked in warm water for 2, 3 hours, during the period of turning 1 to 2 times, so that the rice is better soaked, and then filtered dry.

2, 2 pounds of peeled mung beans, soaked in the same warm water for the same amount of time, filtered.

3, 2 pounds of lean pork, cut the meat into 2cm wide, 1cm thick, 10-15cm long strips, then put a little salt, chicken essence, cooking wine, ginger, soy sauce 1 tsp, (sesame oil) 1 tsp sesame oil and other seasonings and mix with chopsticks.

4, put the dumpling leaves in the water to boil, water boiling 10 minutes after you can take out, wash in cold water, cut off the ends of the excess part of the filter dry.

5, cut a number of cotton threads, each about 20cm long.

6, take two (both reverse) dumpling leaves end to end of the reverse direction of the overlap (not completely), into a small bowl (125 grams) of rice, with the index finger in the middle of the rice gently cut a word, put 1, 2 spoons of mung beans, followed by meat strips, put the same amount of mung beans in the meat strips, and then fill the 125 grams of rice to cover the mung beans.

7. Fold the leaves of the outer end of the rice dumplings inward and backward, wrap one end and then finish the other end in the same way, tie the rice dumplings in the middle once before tying them to the other end one by one in order to prevent deformation, and the rope should not be too tight (boiling) or too loose (water), so as to gently tug and not to move.

8, tied one by one into the pot, and then into the cold water, diffuse over the dumplings about 1cm, light the fire. After the water boils for 15 minutes, change the position of the dumplings in the pot, and then cook them on a slow fire for 1 hour.