Fresh reed leaves should be cut off, the stems and branches of the leaves should be washed and drained one by one, and put into a pot to boil. When cooking, put a little edible alkali or baking soda. If there is no edible alkali or baking soda, just put a little salt. The cooked reed leaves are not easy to break, and the color is green. Choose the first-class glutinous rice, wash it clean and drain it. After soaking the red beans in water for about 20 minutes, the most important thing is to prepare a needle made of bamboo. Splicing three reed leaves together and curling them into a funnel shape, pinching them with your thumb to prevent the funnel shape from spreading, filling the funnel shape with glutinous rice mixed with red beans, covering the top of the leaf, extending to the tip of the funnel, taking another leaf and padding it at the bottom. Leave a small mouth above and put your finger in to fill the sticky rice. This step is very critical. If glutinous rice is not filled with the cooked zongzi, the taste is not very good, just like rice balls, there is no tenacity of zongzi. Turn over the leaf to cover the mouth that has just been filled, and pass the bamboo needle around the funnel tip through the central leaf tip of the zongzi body and into the bamboo needle tail hole to extract the bamboo needle, and the cordless zongzi is finished.