1.2 Wash fresh zongzi leaves (if they are dry, soak them for a day first, and then put them in a complete place for later use. Tear the incomplete zongzi into 5mm wide filaments for later use.

2. Fill:

2. 1 Chop pork into minced meat according to the fat-thin ratio of 4: 1;

2.2 A little garlic and ginger, mashed into ginger and minced garlic;

2.3 Pour 2. 1 ~ 2.2 material into a vessel, add appropriate amount of soy sauce, spiced powder, salt, chicken essence and a little cooking wine, and stir well.

3. Total package:

3. 1 Distinguish the front and back of the leaf (it can be distinguished by the diameter of the leaf, and the side where the hair protrudes outward is opposite), spread it out in your hands face up, and roll the leaf into a cone with your hands turned outwards;

3.2 Stick the rolled leaves in the tiger's mouth of the left hand, with the tiger's mouth facing itself and the long tail facing outward;

3.3 scoop a spoonful of soaked glutinous rice into the rice leaf roll, scoop a spoonful of mixed meat on the rice, cover it with a layer of rice and press it;

3.4 Cover the leaf tail, hold the leaf tail with your right hand at the joint, form an isosceles triangle above the cover, and roll up the redundant leaf tail (pay attention to leave a little space when rolling up, the rice will expand after cooking, but the space should not be too large, otherwise it will easily disperse);

3.5 Clip the shredded tobacco into the cone at the lower part of the jaw, bypass the top of the cover and go back and forth twice, and fasten it (the coil just faces the two corners on one side);

3.6 Cut off the extra leaves (this diamond-shaped zongzi looks more beautiful).

4. Cook zongzi:

4. 1 First pour the water into the pot and boil it;

4.2 Put the wrapped zongzi, add a few garlic stalks, a little salt and water, and completely submerge the zongzi;

4.3 Cook on medium heat for about two hours. After cooking thoroughly, remove the pan and drain.