1. Wash glutinous rice and peeled mung beans, soak overnight, remove and drain
2. Add appropriate amount of soy sauce and a little salt to the glutinous rice, mix well
3. Soak dried shiitake mushrooms in advance, cut into slices, and cut barbecued pork into pieces
4. Take two zong leaves to overlap with the smooth side facing inward, as shown in Figure 4, fold them at one-third of the zong leaves
5. Add half the amount of glutinous rice, a piece of barbecued pork, a few slices of shiitake mushrooms, and a few peeled mung beans
6. Cover with some glutinous rice
7. Fold the zong leaves upwards to cover the fillings, (pinch it by hand when folding)
8. Then fold the zong leaves to one side to form a sharp corner
9. Tie up with rope grass, trim off the petioles with scissors
10. Boil zongzi: Put the wrapped zongzi in a pressure cooker, pour water that is almost flush with the zongzi, cover the pot, turn to medium heat and cook for about an hour, turn off the heat, release the pressure and remove the lid. can
