1. Ingredients: 7g glutinous rice, 3g sausage, 1 salted duck eggs, appropriate amount of white wine, salt, soy sauce, white pepper, 2 zongzi leaves and cotton rope.

2. Crack the salted duck egg, take the yolk and gently peel off the film on it.

3. Spray white wine on the surface of the egg yolk, put it in the oven, bake at 18 degrees for 1 minutes (steaming is also acceptable).

4. Wash the zongzi leaves and cut off the tail and sides.

5. add water and bring to a boil. turn to medium heat and cook for about 1 minutes.

6. After cooking, cool it and soak it in cold water.

7. Cut the sausage into small pieces.

8. Wash the glutinous rice, soak it for 3 minutes (or not, and soak it for a longer period of time if you like soft glutinous rice, but not more than 24 hours), drain the water slightly, add appropriate amount of salt, soy sauce, soy sauce and pepper, and mix well.

9. Take two zongzi leaves, cross-fold them, open them to form a funnel shape, fill in a spoonful of glutinous rice, add egg yolk and sausage, then spread the glutinous rice, cover with a zongzi leaf, then take two zongzi leaves and wrap them around the left and right sides respectively, fold the zongzi leaves on both sides to the middle, fold the lower part upwards, and fold the upper part downwards.

1. Turn the zongzi upside down by hand, tie the two corners tightly with cotton rope, wrap them all, put them in the pot, add water to the zongzi and cook for 6 minutes.