Practice: First, clean the glutinous rice, drain the water, put it into a container, and pour one or two pieces of alkaline water and mix well (one kilogram of alkaline is converted into alkaline water by one kilogram of water). After the alkaline water is absorbed by the rice grains, pour in the raw oil and mix well (the alkaline water must be put first, then the oil).

Otherwise, alkaline water is not easily absorbed by rice grains, and zongzi is not waxy to eat. Wash bamboo poles with clear water and soak them in clear water. Take two bamboo rafts, fold them into a bucket shape, add two pieces of glutinous rice, take two bamboo rafts, and insert them into the left and right sides of the bucket-shaped zongzi respectively.

First, fold the bamboo rafts on both sides inward, then fold the bamboo rafts on the front and back inward, wrap them into long pentagonal zongzi with equal corners and a slight bulge in the middle, and tie them firmly with string from left to right. Wrap the bag loosely, not too tightly.

After wrapping, shake the zongzi, and the rice grains inside will move according to this. The bandage is too tight, so the rice grains can't rise through when cooking, and it is raw but not soft and waxy. Take a clean pot, pour water into it, first boil it with high fire, then put the zongzi into the pot (preferably immerse the zongzi in water), boil it with high fire for three hours, and then simmer it with low fire for three or four hours.