1, select 7- 10 cm wide Futian Zongzi leaves, put them in a boiling pot for 3-5 minutes to soften them, take them out, wash them with clear water and drain them.

2. Put the glutinous rice into a basket, rinse it with clear water, let the basket stand for about 15 minutes, drain the water, pour the rice into a wooden basin, add 20 grams of sugar, salt 15 grams and 50 grams of soy sauce and mix well.

3. Peel the pork leg, cut it into rectangular small pieces (each piece weighs about 20g) according to the transverse fibers, put it in a big basin, add 7 grams of sugar, 0/0g of salt10g of monosodium glutamate and white wine, and rub it repeatedly, and the ingredients will penetrate into the meat until it is frothy.

4. Take 2 zongzi leaves in the left hand, with the hairy side facing down and the width overlapping with 1/5, and take 1 zhang zongzi leaves in the right hand, with the smooth side facing up, and overlap with the left hand zongzi leaves by about 1/3, and then extend the zongzi leaves, and turn them at 2/5 of the total length, with the two sides overlapping about 3cm to form a funnel.

5. Hold the rice leaves in your left hand, put 40 grams of glutinous rice in your right hand, and put 3 small pieces of meat (two thin and one fat) horizontally on the rice in the order of thinness, fatness and thinness, then cover 60 grams of glutinous rice, smooth it, turn the rice leaves that grow out, cover the rice, and wrap them into a rectangular pillow with short corners, and wrap them with a rope until they are 80% tight. Wrap them one by one according to this method.

6. Boil the water in the pot, then put the wrapped zongzi into the pot. The water level should be about 3-5cm higher than the zongzi. Put the bamboo frame and stones on the zongzi for compaction, cook it with high fire for 2 hours, and then cook it with low fire 1 hour.