Practice: first wash the glutinous rice, drain the water, put a container, pour lye one or two mixed (a catty block of alkali, with a catty of water into lye), to be lye is absorbed by the rice grains, and then poured into the raw oil mixed (must be put first lye, and then put the raw oil.

Otherwise, the alkaline water is not easy to be absorbed by the rice grains, rice dumplings mouth is not glutinous). Bamboo Ruo with water to wash and soak in water. Take two pieces of bamboo, folded together into a pointy bucket shape, into the glutinous rice two two, and then fishing two pieces of bamboo inserted into the pointy bucket shape zongzong left and right sides.

The first two sides of the bamboo Ruo folded inward, and then the front and back of the bamboo Ruo folded inward, wrapped into four equal corners, the middle of the slightly raised long pentagonal rice dumplings, with the cord from left to right firmly. Wrapped package should be looser, tie not too tight.

Wrapped up, rice dumplings shake up, inside the rice will move for the standard. Wrapped too tightly, when cooking the rice grain up through, will be pinched and not soft and sticky. Take a clean pot and pour water, first with a strong fire boil, the rice dumplings into the pot (water to submerge the rice dumplings as well), in the strong fire to cook for three hours, and then switch to a small fire simmer for three or four hours can be.