2. Wash fresh zongzi leaves (if they are dry, they should be soaked for one day first, so that the zongzi leaves are soft), pick out the whole ones and put them away for use, and tear the incomplete ones into wide filaments for use.

3. Chop the pork into minced meat according to the ratio of fat to thin of 4:1.

4, a little garlic and ginger, smashed into ginger and garlic.

5. Stir the pork, garlic ginger soy sauce, spiced powder, salt, chicken essence and a little cooking wine evenly.

6. Distinguish the front and back sides of the leaves (the leaf diameter can be distinguished, and the side of the hair that bulges outward is opposite), spread it in your hands with the front facing upwards, and roll the leaves into a cone shape.

7. Stick the rolled leaves in the tiger's mouth of the left hand, the tiger's mouth faces itself, and the side with the long tail is outside.

8. Pour a spoonful of soaked glutinous rice into the leaf roll, put a spoonful of mixed meat on the rice, cover it with a layer of rice, and press it.

9. Cover the leaf tail, pinch the leaf tail with your right hand at the joint, form an isosceles triangle at the top of the cover, and roll up the excess leaf tail (note, leave a little gap when rolling, the rice will expand after cooking, but the space should not be too big, otherwise it will be easy to be scattered).

10. Clip the torn shredded tobacco into the cone at the lower part of the tiger's mouth, bypass the top of the cover and go back and forth twice, and fasten it (two corners on one side of the coil are opposite).

1 1, cut off the extra leaves (such a rhombic rice dumpling looks more beautiful).