2. Put the zongzi leaves into a large pot, clean them and trim them properly. Trim both ends of zongzi leaves with kitchen scissors. One end is a thick stem, and this end should be cut off. If you don't cut it, it's not easy to wrap it. If the other end is narrow, you should cut it off. After cutting, making zongzi is even more important. Then the zongzi leaves are soaked in light salt water for a period of time, which can increase the flexibility and play a role in sterilization. Especially the dried zongzi leaves, you must make them well, so that they won't crack when wrapped, and it is more convenient to use. Don't wash it and cook it immediately. Add salt and water into the basin, stir a few times, add zongzi leaves after the salt melts, and soak for one night. If it is fresh, soak it for two hours.