Tools/materials: plum blossom meat, glutinous rice, salt, pepper, soy sauce, soy sauce, white wine, salted egg yolk, dried zongzi leaves and cotton thread.

1, cut pork into large pieces, add pepper, soy sauce, soy sauce, sugar, stir well with high-alcohol liquor and knead for a few minutes. Marinate in the refrigerator for more than three hours.

2. Rinse the dried leaves with clean water. Soak the zongzi leaves in clear water for more than ten minutes, and then cook them for 10 minutes.

3. Wash the glutinous rice, and then soak it in clean water for half an hour. Choose round glutinous rice to taste softer and glutinous.

4. Drain the soaked glutinous rice, then add a proper amount of salt and soy sauce and stir well with chopsticks.

5. Cut off the hard handle on the head of the reed leaves, and two reed leaves are staggered and stacked together, with the smooth side facing up. Nest into a funnel shape, add a small amount of glutinous rice, add a piece of pickled pork and a salted egg yolk.

6. Continue to add glutinous rice until the leaves are filled, and gently press the surface of glutinous rice with the back of a spoon.

7. Cover the glutinous rice with the upper leaves, fold the surplus parts on the left and right sides down, fold the surplus tail of the leaves to the side and tie it tightly with cotton thread.

8. Place the zongzi in the pressure cooker and add enough water at one time. The amount of water should not exceed 4 cm of zongzi.

9. Boil water on a big fire, and then turn to medium and small fire for 50 minutes after the pressure cooker is turned on, and turn off the fire. Continue to stew zongzi in the pressure cooker, and you can take it out when it is not hot.