2. Wash fresh leaves with running water. Brush with a dish brush, and try not to break the middle of the leaves, in case the dumplings are not tightly wrapped.
3. Soak glutinous rice and red beans in clear water for three hours respectively, then drain the water, mix well with a stainless steel spoon and wrap.
4. When making zongzi, it is full of Mi Yue. You can put a stone-removed jujube or stone-removed longan in the middle.
5. Put the zongzi neatly into the pot, pour in cold water, cover it, boil it over high fire, and then cook it over medium fire for 2 hours.