2. Reed leaves are cleaned and scalded with boiling water. Fold the reed leaves into a width of 12 or 13 centimeters, and then fold them into a bucket shape.

3, put in glutinous rice, you can put some pickled pork belly in the middle, and then cover with glutinous rice and press it by hand.

4. Cover the reed leaf, tighten it by hand and insert a reed leaf in the corner.

5. The inserted leaves turn in the same direction as the three leaves here.

6. After a turn, it is a triangular empty mouth. Plug the rice tightly with chopsticks or press it with your fingers to make it dense.

7. Finally, turn around, put another leaf on the air interface above, and turn to the front to cover the front corner.

8. You can tie it with a rope at this time. Bite one end of the rope with your mouth, then turn around the zongzi twice, and finally grab such a triangular zongzi and tie it.