Wash and soak for about 3 hours. Production steps: 1, washed glutinous rice and soaked for 3 hours; 2, scalded glutinous rice leaves with hot water, washed and drained; 3, seasoning of glutinous rice stuffing: wrap whatever you like, and marinate the salty ones first; 4, fold two glutinous rice leaves into a funnel shape, scoop in a spoonful of rice, put in pork belly, mushrooms, salted egg yolk, millet and other fillings, then scoop in a spoonful of rice and wrap it with glutinous rice rope. Put the wrapped zongzi into the pot. 5, the bundling of dumplings: bean paste dumplings should not be tied too tightly to prevent rice grains from squeezing into bean paste. If it is not cooked thoroughly, it will be sandwiched. If the meat dumplings are made of fat pork, they should not be tied tightly and moderately elastic. If you use lean pork, you should tie it tightly, because the lean meat will shrink after it is cooked, and the fat juice of the dumplings will leak into the water, which will not keep the dumplings fat and waxy. 6. Cooking of rice dumplings: The rice dumplings must be boiled before falling. The rice dumplings should be soaked in water, and then boiled with low fire for about 2 hours after the water is re-rolled. In fact, the key to the length of time depends on the size of the zongzi you wrapped.