1. Soak the zong leaves for 2 hours, wash the surface and cook in a pot of boiling water for 5 minutes, then drain and set aside.
2. Soak glutinous rice and peeled mung beans in water for two hours
3. Cut the pork belly into small pieces. Marinate for 1 hour with salt, a little sugar and soy sauce. Drain the glutinous rice and put it in a basin. Mix well with soy sauce and salt.
4. Put one third of glutinous rice
5. Add mung beans
6. Then add the marinated pork belly
7. Cover with a layer of glutinous rice and compact
8. Pull down the left palm leaf to wrap the brown body
9. Pull down the right palm leaf
10. Put the wrapped zongzi into the pressure cooker and press for 30 minutes
11. Turn off the heat and simmer for two hours
