2. Wash and soak glutinous rice for 12 hours, and wash and soak rice leaves for 1 hour.
3. Boil the pork in a pot for 20 minutes and cut it into 1.5 cm pieces. After the dried mushrooms are soaked in water, they are cut into oblique threads, hard roots are removed and cut into small pieces. Dried shrimps are soaked in a small amount of water.
4. Drain the glutinous rice, put it into a rice cooker, put cook the meat's soup (to remove oil slick) and the water soaked with mushrooms and shrimps into 500ml, and cook it into a hard rice.
5. Heat the oil pan. Stir-fry the onion (shredded) and garlic (uncut) in 1/2. When the flavor is fragrant, add the meat, mushrooms, shrimps, bamboo shoots (cut into small pieces) and gingko, stir-fry them in turn, and add 50 ml of soy sauce and 50 ml of water, cooking wine and gingko.
6. Heat the oil pan, stir-fry the remaining chopped green onion and garlic, then pour the remaining soy sauce and oyster sauce, and turn off the fire after boiling. Pour the rice into the pot and stir well.
7. Fold 1/3 on the front end of the leaf skin to form a bag, put the glutinous rice into the leaf bag, put a tablespoon of seasoning on it, and put some glutinous rice on it. Fold the palm leaves back and wrap them, and tie them tightly with string. Put the wrapped zongzi into a boiling steamer and cook for 10 minutes.