Ingredients: Zongzi leaves, glutinous rice, pork belly, mushrooms, egg yolk, jujube, salt, cooking wine, soy sauce, sugar, oyster sauce and other condiments. Practice: soak the sun-dried zongzi leaves in clear water, rinse them several times, and then cook them in hot water to make them soft and clean. After washing the glutinous rice, soak it in water for several hours, cut the pork belly into small pieces, marinate it with salt, cooking wine, soy sauce, sugar and oyster sauce, and put it in the refrigerator for a day (I marinated it all night and all morning). Wash the mushrooms, cut them into small pieces and marinate them with the pork belly.

Wash the pork belly and cut it into strips about 1.5 cm wide.

Add 2 tablespoons of light soy sauce, 2 tablespoons of light soy sauce 1 tablespoon, 2 tablespoons of cooking wine, sugar 1 tablespoon, five-spice powder, salt and monosodium glutamate, grab well and marinate for one night.

3 Wash the glutinous rice and drain the water as much as possible.

Add 2 tbsps of light soy sauce, 1 tbsps of light soy sauce, 1 tbsps of cooking wine and 1 tbsps of sugar, stir well, and let stand for about 1 hr to allow glutinous rice to absorb the seasoning.

Zongzi leaves are soaked in clear water 1 day. I use dried zongzi leaves, just soak them soft. If it is fresh, it can be cooked and eaten.

Roll up the top of zongzi leaves, leaving no holes at the bottom. Then put a little glutinous rice in it.

Put a piece of meat and half a salted egg yolk.

Fill in proper amount of glutinous rice and compact.

Fold the sides and notice that the surface is triangular.

Cover the rest and wrap them tightly along the edge of zongzi.

Just use cotton thread to tie it in one direction.

Take a large pot, add more than half of the pot of water, add zongzi, cook for about 2 hours, then turn off the fire and stuffy for another hour.