1. Marinate the ribs for more than two hours in advance with the seasoning in the seasoning table.
2. After the glutinous rice is soaked for two hours, add light soy sauce and dark soy sauce. Be careful not to add too much or salt, because the filling is salty and salty.
3. Boil the zong leaves in boiling water for ten minutes, soak them in boiling water for two hours, and remove them for later use.
4. Begin to wrap the zongzi, and put a little glutinous rice around the zongye like a small funnel, and compact it.
5. Add the ribs and salted egg yolk, half of the egg yolk can be used, or one can be used.
6. Spread glutinous rice again, about 8 minutes full, fold the zong leaves forward, press the left thumb and index finger on both sides of the zong leaves, press out an equilateral triangle, and enclose the remaining zong leaves.
7. Wrap it with cotton thread and fasten it tightly.
8. All wrapped up.
9. Pot under cold water, the surface of the water must exceed the zongzi.
10. Turn to low heat and cook for 2 hours, then simmer for an hour.
11. Take it out and let it cool in the refrigerator or freeze it.
12. Cooked rice dumplings.
13. Peel off, the fragrance is tangy.
