The steps are as follows:
1.Take 2 zongzi leaves and rub them in water, so that the tips of the two leaves face outward and overlap and lie flat in your hand.
2. Pinch both ends of the rice leaves with both hands, and at the same time, cross and overlap inward to form a funnel shape, then rotate the rice leaves inside the funnel by 1 turn, and then return to the original position, so that the funnel becomes a cone shape.
3. Insert L chopsticks into the funnel first, then fill in an appropriate amount of glutinous rice, and then poke it down a few times with chopsticks to compact the glutinous rice at the tip of the cone, leaving no gaps.
4. Next, fold the two extra zongzi leaves at the top forward to cover the sticky rice on them, then pinch the middle zongzi leaves tightly, and then fold them to one side and press them.
5. Wrap the string around the two corners of the zongzi several times, tightly wrap the zongzi and tie it tightly at the top. (This step is very important. If the rope is not tied firmly enough, the zongzi leaves may loosen during the cooking process, and all previous efforts will be wasted.)