1, glutinous rice 500g, red beans 200g, kidney beans 100g, pork belly 100g, rice leaves and cotton rope. Light soy sauce, salt, oil consumption, cooking wine, ginger. First soak the leaves of zongzi for more than 3 hours to make them soft, so that it is not easy to crack and leak rice when wrapping. Take two leaves of Zongzi, and put them together in a staggered way, with the hairy surface facing to prevent them from slipping.

2. Fold the funnel shape from one third of the reed leaves, scoop a spoonful of glutinous rice, put in your favorite stuffing, scoop another spoonful of glutinous rice, gently press it, cover the glutinous rice with the reed leaves above, and press the reed leaves with your index finger.

3. Fold the extra leaves on the left, press them with your thumb, fold the extra leaves on the right, press them with your middle finger, pinch out the sharp corners in front with your hands, and then fold the extra leaves back from the right.

4. Pull the rope in from the middle finger, wrap it around the palm of your hand, and tie it tightly. Don't screw it too tightly, or it will boil. Then everyone will bring the wrapped jiaozi and steam it.