2. Cut the pork into 2 cm square pieces, add all the pork marinades and mix well. After sealing, put them in the refrigerator for 8- 10 hour.

3. Drain the soaked glutinous rice, add all glutinous rice marinades, mix well and marinate for 15 minutes.

4. Put the dried zongzi leaves into a boiling pot and blanch them, then remove them, scrub them and soak them in clear water.

5. Cut off the hard stems of the leaves.

6. Take out the pickled pork from the refrigerator.

7. White wine is sprinkled on salted duck egg yolk.

8. Take a reed leaf and roll it into a cone.

9. Add a little glutinous rice.

10. Add 2-3 pieces of pork.

1 1. Put a little glutinous rice, add a salted duck egg yolk and 2-3 lotus seeds.

12. Then add a little glutinous rice and fill the cone.

13. Fold and wrap the redundant zongzi leaves to make the green zongzi.

14. Tie it firmly with cotton rope.

15. All zongzi are wrapped.

16. Put the wrapped zongzi into the pressure cooker and add enough water.

17. Put a plate upside down to hold down the zongzi.

18. Cover the pressure cooker, put it on the stove, bring SAIC to a boil, then turn to low heat, cook for 90- 120 minutes, and then close the fire for 60 minutes.