To provide a reference for the wrapping method of zongzi in my hometown, the mung beans are peeled in water, leaving only mung bean paste, which is ground into granules in half (not ground, but in the state that a bean is split in half), and the meat is marinated according to your taste. Steps: 1. Zongzi leaves are at the bottom (conventional, everyone knows). 2. Spread a layer of glutinous rice as the base. 3. Spread a layer of mung bean paste. The innermost heart is the stuffing you want (meat, salted eggs, whatever). 5. Wrap it up. Finished. Boil thoroughly