Step 1: Prepare

▼ Zongye

1. Soak the dried leaves in clear water overnight, and omit this step for the fresh leaves.

2. After soaking the leaves, wash both sides with clear water, which can be wiped by hand or with cleaning tools.

3, add a lot of water to the pot to boil, put the leaves in the pot and scald them with boiling water for three minutes.

4. Remove the reed leaves, cut off the petiole, rinse with clear water, and drain for later use.

▼ glutinous rice

1 Wash the glutinous rice with clear water and soak it in water for 8 hours until it can be easily crushed by hand.

2. Drain the soaked glutinous rice, add proper amount of cooking oil, soy sauce, salt and sugar, and stir well for later use.

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Step 2: Mix stuffing.

Pork stuffing materials: pork belly, soy sauce, salt and sugar.

1, wash the pork belly with clear water, and choose the pork belly with certain fat to be more delicious.

2. Cut the pork belly into squares of equal size and put them in a bowl. Add a spoonful of soy sauce, half a spoonful of salt and a spoonful of sugar and stir well.

3. Stirred pork belly can be used after standing for two hours.

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Step 3: bag

1, pick two zongzi leaves, and make the smooth side of the leaves face up. Recess the leaves into a funnel shape by hand at a third of the distance from the petiole, and the bottom of the funnel must be tight, otherwise it will leak rice.

2. Add a proper amount of glutinous rice to half of the funnel and press it with a spoon to make the bottom more full.

3. Add a piece of marinated pork belly and press it slightly with a spoon.

4. Add glutinous rice again and compact it with a spoon to make it flush with the funnel mouth. Can't add too little, lest the zongzi look dry; You can't add too much to avoid the zongzi falling apart during cooking.

5. Press down the top leaves of the rice dumplings and cover the funnel surface. Gently press down the leaves on both sides by hand and wrap them tightly. After that, the tip of the rice dumpling leaves is folded to one side.

6. Tie the zongzi with a rope. The whole process should be pressed by hand, and the glutinous rice will leak out if you are not careful.

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Step 4: Cook.

1, put the zongzi in the pot and pour in boiling water. The water must not cross the surface of zongzi.

2. The glutinous rice will become soft and glutinous in about two hours after the fire is boiled and steamed slowly.

3, plate, eat!