1. Wash the peeled mung beans and soak them in salt and water for six hours. Wash the glutinous rice and soak them in salt and water for two hours. Put a small amount of salted soy sauce and rice wine to marinate the pork meat, peel the chestnut and half and half the salted egg yolk for later use.
2. Soak the glutinous rice leaf in water for an hour and wash it with a towel on both sides. Put it in a pot and boil it with water and alkaline water for about ten minutes. Pour out the water and set aside.
3. Fold two leaves into a pocket, put glutinous rice, mung bean, pork, salted egg, chestnut, and then put mung bean glutinous rice. The order of placing the ingredients in this way is mainly to disassemble the leaves when we eat. The glutinous rice is whole and will not fall apart. The glutinous rice wraps mung beans and fillings in it, which is the best in terms of taste and appearance.
4. Then add an extra leaf on the periphery to wrap it up.
5. After wrapping, the leaves that grow out are folded back, minus the tail, and tie it with a tie.
6. Finally, add water to boil, add water to boil, or boil and simmer for 4 hours on low heat, then fish.
