2. Wash red beans, soak them for one night in advance, and soak them with yellow glutinous rice 1 hour. Scald the leaves of Zongzi in hot water for 2 minutes, then soak them in cold water for later use.
3. Use scissors to subtract the hard stems from the hot and soft leaves of Zongzi, and take one or two leaves and stack them together. The thick end is folded upward into a funnel shape from the bottom 1/3. Pay attention to the bottom, and there can be no gaps.
4. First put a few beans at the bottom to prevent rice leakage, then put a handful of yellow rice in the funnel, sprinkle some red beans, and then come to two layers in turn, then fold off the excess rice leaves on the top, and fold the two ends down to both sides respectively, and then fold the excess rice leaves at the bottom to one side for sealing.
5. Cotton thread can bind jiaozi. Put the tied zongzi into the pressure cooker, pour the water that has not touched the zongzi, press a clean stone or bowl on it, and press the zongzi down.
6. After frying SAIC, change to low heat and cook for about 40 minutes.
7. After jiaozi is cooked, soak it in cold water. Before eating, spread the leaves of jiaozi and sprinkle with sugar. If you can't finish it that day, put it in a fresh-keeping bag and keep it in the refrigerator.