1, buy 5 kg of fragrant glutinous rice, soak it in warm water (neither too cold nor too hot, the water temperature is a little hot to the touch but acceptable) for 2 or 3 hours (scratch 1 2 times to make the rice soak better), and drain it with a small dustpan or filter basket.

2, 2 kg peeled mung beans, soaked in the same warm water for the same time, drained.

3. 2 Jin of semi-fat lean meat (the dumplings cooked by lean meat are not smooth enough), cut the meat into strips with a width of 2cm, a thickness of 1cm and a length of 10- 15cm, and add a little salt, monosodium glutamate (chicken essence), cooking wine, ginger slices and 1 spoon.

4. Boil the zongzi leaves in water for 10 minute, then take out the cold water, wash the excess at both ends of the scissors and drain.

5. Cut a few cotton threads, each about 20 cm. Put a towel on your leg (knee) in case you get wet.

6. Take two (double-tailed) leaves of Zongzi, one end of which overlaps the other end in the opposite direction (incompletely), put them in a small bowl of rice (125g), draw a word gently in the middle of the rice with your index finger, put in 1 2 spoonfuls of mung beans, then put in the meat strips, put the same mung beans on the meat strips, and cover with/kloc.

7. Fold the outer end of the zongzi leaf inward with your right hand, then fold it backwards, wrap one end and finish the other end. Before tying zongzi from one end to the other, tie it in the middle once to prevent deformation. The rope should not be too tight (boiled) or too loose (flooded), just pull it lightly.

8. Tie them up, put them into the pot one by one, then pour cold water on the zongzi for about 1cm, light the fire ... After the water boils for 15 minutes, change the positions of the upper and lower zongzi in the pot, and then simmer for 1 hour.

Tip: If the leaves are fresh, stir-fry the roots slightly (with two tips), boil the water and put the leaves in for 3 or 5 minutes. If the leaves are dry, soak them for a day, then soak them until they are soft, cut off the roots and treat them as fresh.

The skin of the meat should be removed, and the fat meat and lean meat should be separated and cut into pieces about 3 to 4 cm square. The quantity ratio of fat meat to lean meat is 1: 2. Pour cooking wine, soy sauce, salt and a little sugar into the meat and chicken essence. More wine tastes good, but less soy sauce. Rub your hands until the meat bubbles, indicating that the taste has been completely eaten into the meat.