1. Pork is best to use fat and lean, or full fat, cut into long strips. Pickled with red yeast rice, rice wine, salt. The zong leaves are boiled in water and washed.
2. Soak glutinous rice in water for 15 minutes.
3. Mung beans are ground and soaked in water for 20 minutes.
4. Mushrooms soaked softly
5. Wash the mung beans, mix well with salt, wine, and oil, and adjust to slightly salty
6. Wash the glutinous rice and drain the water. Season with salt, oil and wine, just slightly salty
7. Cut shiitake mushrooms into small pieces.
8. Use three for large leaves and four for small ones
9. One layer of rice, one layer of mung beans, one meat, two or three pieces of shiitake mushrooms
10. Another layer of mung beans, another layer of rice
11. Fold the leaf from the top to the middle and press it with your hand
12. Then fold it from the bottom to the middle, cover the first layer of leaves, and press it with your hands
13. Loop with yarn and tie it up
14. Wrapped zongzi
15. Put a large pot, the water is level with the rice dumplings, and cook for about three and a half hours, adding water three to four times in between. (Add it once if there is less boiling water.)
16. Finished product
17. Finished product
