Cooking Steps

1. 

   Step1:Preparation for the previous night - dry Zongye, glutinous rice and dried shiitake mushroom are respectively soaked overnigh

2. 

   Step2:Cut pork. Mix barbecue sauce, oil, a small amount of salt, cooking wine and white pepper and marinate overnight.

3. 

   Step3:Zongzi wrapping - drain the soaked glutinous rice. Mix it with the marinated pork dice and mushrooms diced. Adjust the saltiness according to your taste.

4. 

   Step4:Boil a pot of water. Soak the dried zongzi leaves overnight and scald them in boiling water.

5. 

   Step5:Take two pieces of zongzi leaves and lay them one end at a time.

6. 

   Step6:After folding up and down, fold left and right at the fold; one layer on the left and three layers on the right form a nest.

7. 

   Step7:A layer of glutinous rice is laid on the bottom. Put one or two pieces of pork and mushrooms in the middle. Then seal them with a layer of glutinous rice.

8. 

   Step8:Cover the excess leaves on the main body of the filling material. Turn it up and down.

9. 

   Step9:Wrap the two sides of the triangle to the center. Wrap the excess leaves on the top to the side. Then tie the whole zongzi with cotton thread.

10. 

    Step10:Boil a large pot of water. Put the zongzi into the pot after boiling. Boil for more than 2 hours.