Ingredients: 2 kg of glutinous rice, peeled mung beans 1 kg, tenderloin 1 kg, half a catty of shelled chestnut, a number of zongzi leaves, and a ball of zongzi rope.

Composition:

Three tablespoons of salt, 1 tbsp of alkali, 2 tbsp of oil.

Salt 1 teaspoon, alkali 1 teaspoon, oil 1 teaspoon.

C Take a spoonful of soy sauce, soy sauce, oyster sauce, cooking wine 1, sugar, pepper and Jiang Mo.

Exercise:

1. Wash glutinous rice, soak it in water overnight, drain the water, add seasoning A and mix well.

2. Wash peeled mung beans, soak them in clear water overnight, drain the water, and then add seasoning B and mix well.

3. cut the tenderloin into 2 cm square pieces and marinate it with seasoning c overnight.

4. Wash the leaves. Boil boiling water in a large pot, add zongzi leaves and cook for 10 minutes. Take out and drain.

5. Take a reed leaf, fold it into an inverted triangle cone, then add glutinous rice, mung beans, meat and chestnuts in turn, then wrap it up and tie it with a rope.

6. put zongzi in the pot. Add boiling water until the water overflows all the zongzi. Bring the fire to a boil and simmer for an hour.