1. Put glutinous rice, black rice and red dates into a basin, rinse them twice with clear water, and then soak them in clear water for 3-5 hours.

2. Pour the water into the soup pot, bring it to a boil, add the sun-dried zongzi leaves, cook for five minutes on medium heat, turn off the fire after cooking, and soak the zongzi leaves in water for a while.

3. Take out the leaves after soaking, rinse them with clear water, and prepare to wrap jiaozi. Put two leaves of similar size alternately together, face up, and pinch both ends with your hands to form a funnel shape.

4. Hold the joint of leaves with your left hand, first put a spoonful of soaked glutinous rice, then put a jujube and a rock sugar.

5. Scoop in a spoonful of glutinous rice, spread it on the dates, spread the four-corner zongzi on the leaves, and then compact it with a spoon, as shown in the figure.

6. Hold the leaves with your left hand, then fold the leaves on both sides inward, and then press them with your thumb, as shown in the figure.

7. Fold the top leaves of zongzi again. Fold the extra leaves to one side and pinch them with your hands. Then wrap the thread around the zongzi several times and fasten it, and a four-corner zongzi will be made.

8. When wrapping triangular zongzi, put two leaves of zongzi, face up, and knead the two ends into a cone. Put a spoonful of glutinous rice in, put a jujube and rock sugar, spread the glutinous rice on the jujube and compact it with a spoon.

9. After the glutinous rice is compacted, fold the leaves on it, fold the extra leaves aside to form a triangle, and then tie the zongzi with a rope.

10, pour water into the soup pot, add the wrapped zongzi, boil water over high heat, simmer for one hour on low heat, and then put it in the pot for one hour. (You can also adjust the time according to the size of Zongzi. )