1. Wash the stalks of the small flower mushrooms and cut into small cubes; rinse the bacon with water and cut into small pieces; shred the green onion and ginger for later use.
2. Put the pot on the fire, add oil and heat, add the green onion and ginger, stir fragrant and take out.
3. Add the bacon and shiitake mushrooms and stir-fry evenly. When the aroma comes out, add 2 tablespoons each of oyster sauce and soy sauce, and stir-fry until the color is bright.
4. Add 1/2 tablespoon of white sugar, continue to stir fry and serve evenly.
5. Put the bacon and mushroom ingredients into the soaked glutinous rice and mix well.
6. Wash the zongzi leaves thoroughly, take a slice and smooth it.
7. The smooth side is facing up and rolled into a funnel.
8. Scoop the bacon and glutinous rice to compact it. (Leave some distance between the edge of the rice and the edge of the zongye)
9. Press the lower two sides of the zongye to the middle, and fold the upper zongye down to cover the glutinous rice, and make the growing zongye nest into an angle.
10. After wrapping, tie the rice dumplings tightly with horse-like grass.
11. Put the wrapped zongzi into the pot, add water to cover the zongzi, turn to medium and low heat for an hour and a half, turn off the heat and simmer for 1 hour.
