Ingredients: 5 kg of glutinous rice, pork, soy sauce150g, salt 25g, soy sauce100g, salt 8g, sugar10g, aniseed.

Making steps of zongzi:

1. Cut the pork into rectangular pieces of about 15g, as evenly as possible.

2. Add the cured meat, stir and knead with your hands or chopsticks for 5 minutes to make the meat basically tasty.

3. Keep it in a fresh-keeping box for one night, so that the meat can be cured completely.

4. Put the palm leaves in the pot, boil them in water until they are soft, and then brush them clean.

5. Wash and soak the rice until it can be crushed with your fingers (about 2 hours).

6. Take out the rice, drain the water (be sure to clean it) and use a net spoon.

7. Mix the marinated rice into the rice and marinate for 30 minutes.

8. Mix the marinated rice with the marinated meat, wrap it with zongye and tie it with cotton thread.

9. Put it in an empty pot, then pour boiling water on the zongzi, cook it on high fire until the pot boils, and then cook it on low fire for 3 hours. You can eat out of the pot.