1. Soak Longjing and Chrysanthemum in boiling water, cool completely, and filter with gauze, leaving only tea.

2. Cut the dried tangerine peel and kumquat into pieces.

3. Soak sago in tea for 5 minutes and take it out.

4. Mix with sugar, tangerine peel and kumquat into sago.

5. Wrap the sago stuffing into the leaves of rice dumplings.

6. Fold the leaves more.

7. Avoid stuffing leakage

8. Tie it tightly with hemp rope

9. Boil the boiling water, put the zongzi in the water and steam it for 5 minutes, then turn to low heat 10 minute.

10. steamed zongzi must be refrigerated for 3 hours to set.

1 1. The steamed zongzi is crystal clear, the entrance Q is soft and waxy, and the taste is sweet and sour.