Production steps:

1. Wash glutinous rice and soak for 3 hours.

2. scald the leaves with hot water, wash and drain.

3. Seasoning of dumpling stuffing: wrap whatever you like, and pickle the salty ones first.

4. Fold the two leaves of Zongzi into a funnel shape, scoop in a spoonful of rice, add pork belly, mushrooms, salted egg yolk, millet and other fillings, then scoop in a spoonful of rice, wrap it up and tie it tightly with Zongzi. Put the wrapped zongzi into the pot.

5. Bundling of dumplings: Don't tie the dumplings with bean paste too tightly to prevent rice grains from squeezing into bean paste. If it is not cooked thoroughly, it will be caught. If the meat stuffing jiaozi is made of fat pork, it should not be tied tightly, and the tightness should be moderate. If you use lean meat, tie it tightly, because the lean meat will shrink after cooking, and the fat juice of dumplings will leak into the water, which will not keep the dumplings fat and waxy.

6. Cooking of Zongzi: Zongzi must be boiled before dropping. Zongzi should be soaked in water, and then boiled over low heat for about 2 hours. In fact, the key to the length of time depends on the size of the zongzi you wrapped. )