Round glutinous rice, 300 grams of pork, 1/3 tsp salt, 1/3 bowl of rice dumpling leaves and watercress rope, 1/3 bowl of soy sauce, a little rice wine, and a little monosodium glutamate (MSG).

Slice the pork into 5-centimeter strips and soak them overnight in soy sauce, rice wine and MSG; mix the glutinous rice with the meat-soaked sauce and salt, and let it stand for 10 minutes before mixing again until it is evenly distributed.

Then spread 2 spoons of rice to cover the meat strips, keeping the hand that holds the spoon open to match the movement of the other hand; fold the remaining part of the rice dumpling leaf from the end of the rice to cover the cover and fold the corners of the two sides at the folding point.

The body of the rice dumpling is held by the hand that holds the leaf, and the middle hand pinches and folds down the part of the leaf that covers the rice dumpling. With the grass rope will be folded at the tightly tied, and then tied around the entire body of the dumplings. Put the rice dumplings in a large pot, put in cold water and boil over high heat, then switch to medium-low heat and cook for 4 hours, then turn off the heat and simmer for 1 hour.

The dumplings are delicious depending on the filling, but it's also important to pick good leaves. It is best to choose a more resilient, soft and unbreakable, and beautiful color of the rice dumpling leaves, rice dumpling leaves need to be soaked in water first, so that it restores the toughness of the good to facilitate the package.