1. Soak the white glutinous rice overnight in advance, clean and drain
2. Boil the zong leaves in boiling water for 2 minutes, remove, rinse and drain
3. Take out the yolk of the salted duck egg and soak it in white wine to remove the fishy
4. Add appropriate amount of salt and curry powder to the white glutinous rice, mix well
5. Take two zong leaves and cut off the roots, overlap them one after the other, and then roll them into a funnel.
6. Put a small amount of rice and put in a duck egg yolk
7. Cover with a layer of rice material and compact
8. Press the edge of the zong leaves with your fingers, and fold the zong leaves on top to cover the rice material
9. Fold the corners on both sides, press the zong leaves on both sides with your fingers, and fold the zong leaves on the sides.
10. Tie up the rice dumplings with cotton thread
11. Put all the wrapped rice dumplings in the pressure cooker and add water. The water should be submerged in the rice dumplings. After SAIC, it will be enough for about 30 minutes.
12. The delicious rice dumplings have oily salted egg yolks when opened, let alone how delicious they are!
