2. The glutinous rice does not need to be soaked in advance, as long as it is cleaned. Add a proper amount of soy sauce, soy sauce and cooking oil to the cleaned 1000g glutinous rice, stir well, and add a proper amount of cooking oil to make the glutinous rice more oily; After stirring, let it stand for about half an hour to let the glutinous rice absorb the salt.
3. If you buy dried zongzi leaves, you need to soak them for a whole day in advance before you can use them. I use fresh zongzi leaves here, so you can clean them directly without soaking them. Add water to the pot, boil the water, add the washed zongzi leaves, boil the zongzi leaves for about 2 minutes, take them out after cooking and put them in cold water to cool down, which can avoid the yellowing of the leaves, make the zongzi leaves more fragrant, and be softer, which is not easy to break when wrapping zongzi.
4. Take two leaves of zongzi, cut off the head and tail of zongzi, with the hairy side of one leaf facing upwards and the smooth side of the other leaf facing upwards. The narrower ends of the two leaves overlap, and then bend the leaves into a nest-like shape like a funnel from the middle. Put glutinous rice into the funnel shape first, then put pork belly and cover it with a little glutinous rice.
5. Fold the leaves at the back up to cover the glutinous rice, press down the extra leaves on both sides, fold the excess leaves down, and finally wrap the rope around it twice to tie a knot, so that a zongzi is cooked.
6. Put the wrapped zongzi in the pressure cooker and pour the water that has not passed the zongzi. The amount of water must not pass the zongzi. Press a button with high pressure on the tendons. Don't take out the zongzi immediately after it is cooked. Put it in it and stew it for about 3 hours. This will make the glutinous rice more oily and delicious and avoid being caught.