Step 1: prepare glutinous rice, meat, candied dates and zongye. The glutinous rice should be mixed with soy sauce the night before, soaked and scrubbed with dried zongzi leaves, and the meat cut and soaked in soy sauce. There is no need to add soy sauce to the glutinous rice with candied dates.

Step 2: Take a piece of zongzi leaf, fold it downward in the middle into a funnel shape (half on the top and half on the bottom), without gaps.

Step 3: Fill in a small amount of glutinous rice and spread it flat.

Step 4: Add two candied dates. I bought big candied dates from the supermarket with a pit in the middle.

Step 5: cover the candied dates with a layer of glutinous rice, not too full, otherwise it will be difficult to close them.

Step 6: Cover the dumpling leaf with the stuffing and press it tightly. If the dumpling leaf is too short, you can take another small dumpling leaf and fold it in half to cover it.

Step 7: After adding a piece of zongzi leaf. Hold the covered zongye with the lower hand and hold it tightly.

Step 8: Up to the above step, there are actually three corners, and the fourth corner is the most difficult to wrap. The lower hand holds the upper leaf tightly, and the right hand folds the upper leaf downward to make a small corner that will not leak. Hold it with your left hand and get the thread with your right hand. This step needs more practice to look good.

Step 9: Fasten one end of the thread with one finger of the left hand, and start winding with the right hand, winding 3-4 times per line, and winding a little tighter. Tie a knot at 2/3 and continue winding.

Step 10: tie the knot after winding. The most important thing is to wrap the zongzi tightly, squeeze it with your hands and tie the rope tightly.