1. The glutinous rice is soaked in water for 1 to 2 hours in advance, and the zong leaves are boiled and disinfected in boiling water.
2. Put the bean paste, green onions, and garlic in the pot when the oil is hot, sauté fragrant, then add the shredded pork and stir evenly.
3. When the shredded pork is 5 mature, add the shredded bamboo shoots, carrot shreds, and fungus shreds and continue to fry.
4. Add a little water to the starch and mix well, then add an appropriate amount of sugar, vinegar, and chicken essence.
5. Stir-fry the meat evenly with starch seasoning water until it becomes transparent.
6. Take 2 zong leaves and roll them into a cone.
7. Put some glutinous rice underneath, and fill the middle with shredded pork with fish flavor.
8. Cover the top with glutinous rice, wrap the zongzi with the zong leaves on top, and tie them tightly with cotton thread.
9. According to the size of the dumplings, cook for one to two hours.
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