1. If it's fresh, wash it, cut off a little root, boil the water, and put the leaves in for 3 or 5 minutes. If it is dry, soak the leaves for a day and cut off the roots before treating them as fresh.

2. Then, in the meantime, take out the moon cake powder with ice skin, add 50 ml of water and stir it evenly, add 50 ml of water to malt syrup, stir it evenly, heat it to a slight boil with low fire and turn off the fire. When the sugar water is cold, slowly add the iced moon cake powder and stir well.

3. Next steam 10 ~ 15 minutes. After steaming, when it is cooled to a temperature that can be touched by hands, it is stirred into balls and divided into 8 to 10 portions.

4. Remove the skin, separate the fat meat from the lean meat, and cut into pieces about 3 to 4 cm square. The ratio of fat meat to lean meat is 1: 2. Pour cooking wine, soy sauce, salt and a little sugar into the meat. Wine tastes better and soy sauce is less. Rub your hands until the meat bubbles, 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 hard to describe. Tie with cotton thread or straw rope. Whether jiaozi is wrapped well is closely related to the tightness of the system.

6. Finally, take out the prepared zongzi leaves and saline straw rope. Two or three zongzi leaves are stacked together and bent into a cone. Fill the crystal ball in and shape it, and cut off the extra leaves.