1. Soak the zong leaves and scrub them, put them in a large pot and boil for about 10 minutes, and boil the cotton thread together for disinfection
2. Wash and soak the glutinous rice for two hours, then drain, mix with a little oil and salt for later use
3. Soak red beans and peanuts for more than six hours, add glutinous rice and mix well
4. Cut off both ends of the zong leaves and prepare all utensils
5. Cut the pork belly into large slices. Marinate in advance with light soy sauce, dark soy sauce, cooking wine, sugar, pepper powder and a small amount of five-spice powder for one night in advance. Wash the ham and cook for 20 minutes to remove excess salt oil and cut into large pieces.
6. Take the zong leaves and roll them up, put glutinous rice, then pork belly and ham, and then fill with glutinous rice, and wrap the zongzi in the way and shape you like (I took the photo last year, the process of wrapping is not detailed)
7. After wrapping everything, put it in a large pot, add enough cold water to cover the rice dumplings, cover with a layer of grate (the kind in the middle of the steamer), press a plate, cover the pot and bring it to a boil. Cook on low heat for about 3 hours
