1, if it's fresh, wash it, cut off the roots a little, boil water, put the leaves in and cook for 3 or 5 minutes, if it's dry, soak them for a day, soak them until soft, and treat them like fresh ones after cutting off the roots.

2. Then, during this period, take out the mooncake powder with ice skin, add 50ml of water and stir it evenly, and add 50ml of water to maltose syrup, stir it evenly, heat it to a slight boiling point with slow fire and then turn it off. When the sugar water is cool, slowly add the iced moon cake powder and stir well.

3. Next, steam in water 10 ~15 minutes. After steaming, when it is cooled to a temperature that can be touched by hands, stir it into a ball and divide it into 8 to10 portions.

4. Remove the skin, separate the fat and lean meat, and cut into pieces about 3 to 4cm square. The ratio of fat and lean meat pieces is appropriate at1:2. Pour cooking wine, soy sauce, salt and a little sugar and chicken essence into the meat. The wine is more delicious, and the soy sauce is less. Rub it with your hands until the meat is foamed, indicating that the taste has been completely eaten into the meat.

5, the leaves are clearly divided into the front and back, the front is facing inward, and the pillow is wrapped. This is not easy to describe. It is tied with cotton thread or straw rope. Whether the dumplings are wrapped up is very good or not is closely related to the tightness of the system.

6. Finally, take out the prepared zongzi leaves and salt water straw rope. Two or three pieces of zongzi leaves are stacked together and bent into a cone shape. Fill the crystal ball into it for shaping and cut off the extra leaves.