2. Wash sago with clear water and drain. Add some sugar and oil and mix well. Refueling is to prevent the cooked zongzi from sticking to the leaves of zongzi, and the amount of sugar can be increased or decreased according to your own taste.
3. Fold the rice leaves into a funnel shape, and fold the rice leaves at the tip, so that sago will not leak out. Scoop some sago in zongzi leaves and compact it with a spoon.
4. Add the bean paste stuffing, scoop in some sago to wrap the stuffing, and compact the sago with a spoon. Don't put too much sago. The compacted sago should be lower than the edge of Zongye, so that sago won't leak out.
5. Fold the bottom leaves in first, and then fold the leaves on both sides in. Tie the zongzi with a rope, tie it firmly, and tighten the rope.
6. Put enough water in the pot. After the water is boiled, add zongzi and cook for about 30 minutes. Drain the zongzi and the crystal zongzi will be finished.
Zongzi, or Zongzi _, is a kind of _, also known as "Jiao Su" and "Guan Zongzi". It is steamed with glutinous rice wrapped in zongzi leaves and is one of the traditional festival foods of the Chinese nation. Zongzi appeared before the Spring and Autumn Period and was originally used to worship ancestors and gods. In the Jin dynasty, zongzi became the food of the Dragon Boat Festival. The custom of eating zongzi has been popular in China for thousands of years and spread to South Korea, Japan and Southeast Asian countries. According to folklore, Zongzi is eaten to commemorate Qu Yuan, and it is said that Zongzi was handed down to commemorate Qu Yuan who threw himself into the river. Zongzi, as one of the traditional foods with the deepest historical and cultural accumulation in China, is widely spread. Japan, Vietnam, Singapore, Malaysia, Myanmar and other places where Chinese people live together also have the custom of eating zongzi.