1. Soak black and white glutinous rice and undressed mung beans in water for more than 6 hours; cut bacon into small pieces; soak scallops.
2. Soak the zong leaves in warm water for 3 hours.
3. Mix the soaked black and white glutinous rice with scallops.
4. Add salt and mix well.
5. Take a piece of zong leaf and fold it into a funnel shape, and put in glutinous rice first.
6. Then add undressed mung beans, bacon and egg yolk, and then add glutinous rice.
7. Fold it into a triangle and tie it tightly with cotton string.
8. Put the wrapped rice dumplings into a pressure cooker, put a proper amount of water, and press for 30 minutes.
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