1. Wash the wet rice dumpling leaves several times with clean water and trim both ends.
2. Peel the purple sweet potato and cut into small cubes. Peel the peas. The red beans left over from the last package are available directly.
3. Add a small amount of water to the sago to moisten each grain of rice. Add peanut oil to prevent adhesion.
4. Roll the zong leaves into a cone shape, and put one or more of the sago and 2 into them, and don't mix them all together. Put it back when you use it.
5. The upper part of the zongye was folded over.
6. Continue to wrap it up and fold it.
7. Wrap it with thread, and let the pressure cooker reduce heat for 15 minutes. After cooking, cool thoroughly and put in the refrigerator.
Tips:Sago should not be water-resistant at once, it is easy to stick together, you can use it in parts, take a little wet water each time.
