1. Wash the glutinous rice and let it drip dry.
2. Pour two tablespoons each of light soy sauce and dark soy sauce, 1.5 teaspoons of sugar, and 1 teaspoon of salt. Mix well and set aside for 4 hours.
3. Peel the fine pork belly and cut it into two centimeters in size. Wash it and soak it in cold water, then let it drip dry.
4. Pour 1 tablespoon of cooking wine, 2 tablespoons of light soy sauce, and 2 tablespoons of soy sauce. Knead and set aside for four hours.
5. Soak the red beans for 6 to 8 hours and wash them off.
6. Then mix the red beans and glutinous rice well.
7. The dried zong leaves are soaked one day in advance, and the water is changed every few hours. Boil the zong leaves in a pot for five minutes, then rinse with cold water and let the water drip dry and start to wrap the zongzi.
8. This is the wrapped zongzi ready to be boiled.
9. When boiling, the water should submerge the zongzi, which is five centimeters higher than the zongzi. After the high heat is turned on, reduce the heat and cook for three hours (make sure it is always boiling), and then let it be stuffy for another hour or so after turning off the heat. You can put it in the refrigerator after taking it out and let it cool, and it must be placed in the freezer. If you want to eat, take it out and steam it and you can eat it.
10. Very sticky and fragrant rice dumplings. The meat inside is completely fused with the glutinous rice, and it tastes not greasy at all.
11. Small soup spoon.
12. Small tea spoon.
