1, raw materials: 1 kg of rice, 200 grams of pork, 250 grams of rice dumpling leaves, 25 grams of lotus leaves, 50 grams of pepper, 50 grams of salt, a little soybean oil.

2, the river rice 3 ~ 4 times, washed and soaked in water until the hand can be crushed.

3, the rice dumpling leaves after washing into the pot to cook 0.5 hours, fish out, soaked in water standby.

4, put the oil with a spoon to boil, pour in the peppercorns fried. Fish out and roll out, and salt and mix well. Pork with a bamboo skewer pierced into a denser small eye (to penetrate), pepper salt sprinkled on the surface and eye meat, hanging in the house, four or five days into a semi-dry removed, washed with water, cut into 80 small slices spare.

5, take the dumpling leaves 1 ~ 2 arranged, rolled into a conical tube, put into the river rice 15 grams, add two slices of salted meat, and then put into the river rice 15 grams, wrapped into the four corners of the rhombus, tied up with Malian leaves.

6, the packaged dumplings into the pot, add cool water, over the dumplings. Boil with rapid fire, cook for 1 hour, then simmer with slow fire for 1 hour is cooked.