Ingredients preparation: 750g of glutinous rice, several red beans (or jujube), and appropriate amount of zongye.

1, first wash the glutinous rice and drain the water. Pour an appropriate amount of water into the pot, heat it, add fresh zongzi leaves, add salt and blanch it, boil it for 20 minutes on low heat, then remove the zongzi leaves and rinse them with clear water.

2. Then, cut off the stem at the front end of the cooked zongzi leaves, take two zongzi leaves and overlap the middle. Then hold the zongye with your forefinger and middle finger, and bend it inward into a cone.

3. Then pinch it with your left hand, spoon a proper amount of stuffing into it with your right hand, fill it with 6 minutes, and compact it with your thumb. Continue to add a few red beans, then add glutinous rice, adjust the gap with chopsticks, and fill it with 8 minutes.

4. Then the tip is down, the leaves cover the filling, turn it forward and fix it by hand. Then take another leaf and insert it next to it, and then flip the leaf next to it from the upper side.

5. Continue to turn the zongzi on the left to the zongzi leaf on the right, and hold it with your right hand, exposing the mouth for filling above. Add a red date, then fill the gap with glutinous rice and compact it with your thumb.

6. Finally, cover the stuffing with zongzi leaves, turn it forward, then turn it over along the sharp corner of zongzi, and wrap the remaining zongzi leaves along the shape of zongzi.

Refer to Baidu Encyclopedia-Baozongzi for the above contents.