1. First, cut the pork belly into diced meat with appropriate size, marinate it with salt, soy sauce and spiced powder for half an hour, and then dry it in the sun for three hours (so that the meat is chewy and fragrant). Prepare the egg yolk, and cut two petals in half with a knife for use. Clean the leaves of rice dumplings, and blanch the cleaned leaves and the rope wrapped around them with boiling water for later use. Wash the glutinous rice, sprinkle with fine salt, pour some soy sauce and stir evenly for use.

2. Two leaves of zongzi are staggered and stacked together. Grab the head of zongzi by hand and curl it to form an angle, and put a small amount of glutinous rice on it.

3. Put half a salted duck egg yolk on the glutinous rice.

4. Spread a layer of glutinous rice on the egg yolk and flatten it with a spoon.

5. Spread a few pieces of salted and sun-dried pork belly on the glutinous rice.

6. Finally, spread a layer of glutinous rice on the pork belly, flatten it with a spoon to the same level as the zongzi leaves, hold the two corners of the zongzi leaves with the forefinger and the middle finger, and fix the shape. The zongzi leaves above are turned down to make a cover to cover the glutinous rice, and the excess parts are rolled down and wrapped tightly with a rope along the middle of the zongzi, so that a beautiful zongzi is wrapped.

7. Wrap all the zongzi in the same way and cook them in a steamer or voltage cooker.

8. In about 40 minutes, the zongzi is cooked and ready to eat.