1. Soak the leaves in boiling water, wash them with clear water, and cut off the head of the leaves. Wash the glutinous rice in advance, add the fresh soy sauce, chicken essence and less salt, mix well, and set aside. Cut pork into chunks, fat and thin, add soy sauce, cooking wine, ginger powder, chicken essence and less salt, mix well
2. Salted egg yolk, ready-made. Take two pieces and fold them into half triangle. Pay attention to the bottom sealing. Put in the glutinous rice and press it with your fingers. Use your index finger to stroke lightly in the middle of the meter. Put in the streaky pork
3. Put in salted egg yolk. Add rice. Then fill in the rice cover, the right hand first cover rice leaves. Fold it back and fold it back. Wrap one end and finish the other end in the same way.
4. The zongzi should be tied once in the middle before binding from one end to the other to prevent deformation. The rope should not be too tight (boiled) or too loose (watered), so that it can be pulled gently without moving.
5. Put the wrapped zongzi into the pot, add water to the zongzi, and put some salt. Open the fire, change to medium and small fire, burn for 3 hours, turn once in the middle. Sweet dumplings, look inside.