1. Soak the sun-dried leaves of Zongzi in water for one night, clean them the next day, boil them in the oven for 5 minutes, and then continue to soak them in clear water for later use. Note: the purpose of cooking zongzi leaves is to disinfect and make it soft and easy to wrap zongzi. 2. Divide the mung bean paste into 30g balls. 3. Take sago 100g, add sugar 10g, water 100ml and a few drops of oil. Note: sago has risen rapidly, so I divided 300 grams of sago three times. There should not be too much water, or it will turn into a mass of mud. 4. Take 2 zongzi leaves, stack them together, roll them into a funnel shape, put a tablespoon of sago, press them tightly, and put a small ball of bean paste on them. 5. Cover the bean paste with sago. 6. Wrap it up, tie the rope and cut off the extra leaves. 7. After wrapping everything, put it in a boiling pot, bring it to a boil with high fire, turn to low heat and keep it slightly boiling for 20 minutes. Let zongzi stew in the pot after firing 10 minutes.