1, raw materials: glutinous rice, red dates, red beans, mung beans, peanuts, raisins, zongye, and verbena.

2. Wash red beans, peanuts and mung beans first, and then soak them in water for one night. Soak glutinous rice for 5 hours in advance after washing, and wash red dates and raisins for later use.

3. Soak the dried zongzi leaves and Malan grass in water for one night in advance. Remember to completely soak the zongzi leaves in water from beginning to end, then put them in the pot the next morning, add a proper amount of water and boil them for 3 to 5 minutes. Take it out and rinse it repeatedly with water, and finally cut off the hard pedicle at one end of the round head of the rice dumpling leaves with scissors. In this way, the leaves will become very soft and will not crack easily when wrapped.

4. Drain the soaked glutinous rice, red beans, peanuts, mung beans and raisins, pour them into a basin, and stir them evenly for later use.

5. Next, we began to make zongzi. Take a rice dumpling leaf and fold it into a funnel shape from half, put the stirred stuffing with a spoon, and then add a red date.

6. Then put in a spoon and mix the stuffing, and press the stuffing inside. Fold the top zongzi leaves toward both sides, and wrap the bottom funnel to make a triangular zongzi.

7. Then take a piece of Malan grass and tie the zongzi tightly. Finally, put the wrapped zongzi into the pot, add the water that immerses the zongzi, cover it, boil it with strong fire, and then take it out with slow fire for about 2 hours. After cooling, it is eaten with white sugar, and the taste is particularly soft and fragrant.