Preparation: Soak the leaves of rice dumplings in clear water until they are slightly soft, then put them into the pot. Boil and cook for 15 minutes. Remove and wash with clear water. Wash and soak rice for three hours, then drain. Cut pork into long strips, add soy sauce, soy sauce, allspice powder, salt and ginger, and marinate for more than three hours. Pork and glutinous rice are mixed together and mixed evenly (together with the marinade).

1, take a piece of zongzi leaves (if the leaves are small, use two or three pieces to spell out a large piece), and fold the bottom up by 0.5cm, with the length not exceeding 1/3 of the length of zongzi leaves (folding can avoid stuffing from leaking from sharp corners, but it is easy to leak rice).

2. Rotate at the folding position and fold into a funnel cone.

3. Add a spoonful of rice, accounting for 1/3 of the height, and then add a piece of meat and a salted duck egg yolk.

4. Fill the funnel with rice and flatten it.

5. Place the funnel in the gap between the index finger and the middle finger of the left hand, so as to facilitate the dressing operation at the back. Fold the left edge slightly inward. Fold the zongzi leaves above the funnel down to cover the stuffing, and first fold a corner on the left side, and the end of the zongzi leaves winds to the right. Press the cover with your thumb, and fold the leaves on the right side to the left, so another corner appears. The remaining zongzi leaves go up from the lower right, bypass the lid, and turn to the left again, making an angle.

6. Tie it tightly with a rope, counting the total four corners of the funnel at the bottom, and tie it with two corners on one side, so that the tied zongzi is not easy to disperse in the pot. Put the wrapped zongzi into a large pot, add enough water to cover the zongzi, and it is about 3cm higher than the zongzi surface. Bring the fire to a boil and turn to a low heat for 2-3 hours.