1. Soak glutinous rice with twice the amount of water, drain overnight, add salt and oyster sauce, burn open and cool vegetable oil, season and mix well. The amount of salt and oyster sauce depends on personal taste. It is suggested that rice should not be seasoned too heavily or the fragrance of rice dumplings leaves will be lost

2. Soak rice leaves in cold water overnight, add a small amount of baking soda and salt, and boil them in cold water for about one minute.

Boil rice leaves. It will be softer. It's best to boil it with boiling water. Baking soda and salt can make the leaves turn green and look better.

3. Soak a teaspoon of fennel, anise and pepper in a small amount of hot water, cool it, and then take the water to marinate the pork's front leg and cut it into 1cm square diced meat. Add water, salt, sugar, ginger powder and soy sauce to taste. Finally, add a little sesame oil to enhance fragrance and seal the refrigerator for overnight taste.

It is recommended to choose the pork belly with plum blossom on the front leg, that is, the 4g meat is too fat, and about 12 pieces are cut into one zongzi. Parents who are not sure about two pieces can count the pieces.

4. A pack of 2 frozen storage dumplings bought by salted duck egg yolk from Gaoyou in advance can be thawed in the fresh-keeping layer the day before, so it can be used.

5. The first step of wrapping zongzi is to cut off the hard head of the zongzi leaves, or a zongzi will be punctured with two rough sides facing each other. The two smooth faces are outward

6. Fold the big head inward into a funnel like this, and don't leak rice at the bottom

7. Add a little rice for compaction and add two pieces of meat

8. Add another layer of rice and egg yolk, and finally another layer of rice is nine minutes full

9. Squeeze out a corner at the front, fold the sides slightly inward to cover the rice, and then press down the leaves on it

1. One side is wrapped in this way, and it is possible to tighten the rope as tightly as possible if it is not very tight.

12. Just wrap the Ma Lian, and pay attention to the direction of binding. One * * * Four corners of the rope, two ropes on each side are perpendicular to the direction of the last leaf tail, so that the bundle can be tied together. < P > Cook in the pot like this, and take a picture. The bottom of the pot can be shredded to prevent the dumplings from being burned. Add boiling water to the dumplings, and you can generally have a 32cm wok.

in addition, boil a pot of boiling water for standby, and you may need to add water twice in the middle. It is better to add boiling water.