1. Select Futian Zongzi leaves with a width of 7 ~ 10 cm, and cook them in boiling water for 3 ~ 5 minutes to soften them. Pick it up, wash it with clear water and drain it.

2. Put the glutinous rice into the basket, rinse it with clear water, let the basket stand for about 15 minutes, drain the water, pour the rice into a wooden basin, add 20g of sugar,15g of salt and 50g of soy sauce and mix well.

3. Peel the pork leg, cut it into rectangular pieces (each piece weighs about 20g) according to the transverse fibers, put it in a large bowl, add sugar 7g, salt 10g, monosodium glutamate and white wine, and knead it repeatedly, and the ingredients will penetrate into the meat until it bubbles.

4. Hold two leaves in your left hand, with your hair face down and the width of 1/5 overlapping, and hold the other leaf in your right hand with the smooth face up. Among them, about 1/3 blades are overlapped and extended at the tail of the left hand, turning at 2/5 of the total length, and the two sides overlap about 3cm, forming a funnel shape.

5. Hold glutinous rice leaves in your left hand and 40g glutinous rice in your right hand. Put three small pieces of meat (two thin and one fat) horizontally on the glutinous rice in the order of thin, fat and thin, then cover 60g glutinous rice and spread it. Fold the growing part of glutinous rice leaves, cover it with rice, wrap it in a pillow shape with short and strong square corners, and wrap it with a rope until it is 80% tight. Wrap them one by one according to this method.

6. Boil the water in the pot, then put the wrapped jiaozi into the pot, the water level is about 3 ~ 5cm higher than that of jiaozi, put it on a bamboo frame and a stone for compaction, cook it with high fire for 2 hours, and then cook it with low fire 1 hour.