1. Soak the sun-dried zongzi leaves in cold water until they are slightly soft, and cook them in a pot.

2. Boil the leaves until they turn green and soak them in cold water for later use.

3. The color of the boiled leaves is green, which is very different from that of the leaves with only blisters.

4. Soak glutinous rice in water for two hours. Soak for a long time if you want glutinous rice, and soak for two hours if you want Q.

5. Take about 2/3 of glutinous rice, drain the water, and add about 1/3 cups of soy sauce. Soy sauce is added to adjust the color. It doesn't matter if you don't add it.

6. Cut the meat into small pieces, add seasoning spiced powder 1 tablespoon, 2 tablespoons soy sauce and 2 tablespoons soy sauce, and marinate for one day. Better add some fat to the meat. The meat I bought was too delicate and failed.

7. Take two leaves of Zongzi, stagger them slightly, and fold them into a funnel shape of 1/3.

8. Put 2 spoonfuls of glutinous rice in the "funnel", spread it out into strips, put meat on it, and cover it with some glutinous rice.

9. Compact the glutinous rice, turn up the leaves below, fold them into two corners, and then fold off the excess parts above.

10. Tie a knot with cotton thread.

1 1. Put the prepared zongzi into the pot, add water to submerge the zongzi, bring it to a boil, turn the heat down for 2 hours, and then turn off the heat for 2 hours.