Material preparation: pork belly, onion ginger, cooking wine, soy sauce, soy sauce, oyster sauce, allspice powder, white sugar, salt, sealed bag, glutinous rice, zongye, salted egg yolk, white wine, edible oil, thread, etc.

1, pork belly peeled and cut into pieces, a little onion and ginger, 2 tablespoons cooking wine, 2 tablespoons soy sauce, 1 spoon oyster sauce, 1 spoon allspice powder, 1 spoon sugar, a little salt, evenly mixed and put in a sealed bag for refrigeration and pickling for more than 4 hours.

2. Soak the glutinous rice for 5 hours in advance, wash and cut off the stalks after soaking the leaves, and soak the salted egg yolk in white wine and edible oil for 30 minutes.

3. Dry the soaked glutinous rice, 1 teaspoon soy sauce, 1 teaspoon soy sauce, and a proper amount of salt, mix well and marinate for 30 minutes.

4. Wrap the zongzi. Put the surfaces of the texture of the zongzi leaves opposite each other, roll them into a cone shape, put a layer of glutinous rice, a piece of pork belly, a salted egg yolk and a layer of glutinous rice in turn for compaction, fold the zongzi leaves on both sides to cover the glutinous rice, then pull down the top zongzi leaves to cover the corners, fold the excess leaves under the cover, and then tie them tightly with thread.

5. Put enough water in the pot and put it into the fire to boil. Change it to medium heat for 90 minutes and simmer for 3 hours after cooking.