1. Soak the dried zong leaves in clean water overnight. You can press a relatively heavy plate or container on it to make sure that the whole zong leaves are completely immersed in water from beginning to end.
2. After soaking for a long time, the zong leaves will become very tenacious. Wash them repeatedly with water to remove the impurities on the surface of the leaves.
3. Boil a large pot of boiling water, put the zong leaves in a boil for 3 to 5 minutes, which can be used for sterilization and disinfection. Note that the amount of water must be sufficient to cover all the zong leaves. Remove and soak in cold water.
4. Cut off the hard pedicle on the round head of the zongye.
5. Cut the pork into 3 cm cubes, add white wine, light soy sauce, dark soy sauce, char siu sauce, meat tenderizer, a small amount of pepper, aniseed, and cumin. Grab all the seasonings by hand, refrigerate and marinate for 24 hours.
6. The eggs are first boiled in clean water. After removing the shells, add light soy sauce, dark soy sauce, rock sugar, five-spice powder and salt. After boiling for half an hour, soak them in the marinade overnight for full flavor. Then cut each marinated egg with cotton thread Into four equal parts.
7. Add glutinous rice to the broth of boiled eggs, add some light soy sauce, dark soy sauce and salt, and soak for about 4 hours.
8. After soaking and washing the shiitake mushrooms, cut in half.
9. Soak the peanuts in water for a while.
10. Rinse the canned raw chestnuts.
11. Take two zong leaves. If the leaves are relatively narrow, you can also use three. If the leaves are large, the small ones should be pressed onto the large ones. It is smooth to the touch and the concave side of the leaf's middle line is the front side, which should face upwards.
12. Fold a side of one centimeter inward from the middle of the blade slightly to the end of the round head, which is equivalent to thickening the bottom, and it is not easy to leak rice.
13. Put a chestnut in the bottom of the funnel.
14. Then scoop in a spoonful of glutinous rice and lightly compact it.
15. Fill in pork, marinated eggs, and shiitake mushrooms.
16. Add another spoonful of glutinous rice, sprinkle with a few peanuts, and finally fill the glutinous rice to 80% full, and press lightly with the back of the spoon.
17. Press the upper part of the palm leaves on the left and right sides toward the middle to form a triangular cross section.
18. Fold the rear blade forward and tidy it along the crease of the triangle just now.
19. Fold the part that grows out of the middle in half, then press it down to one side, and just follow the side of the bread.
20. Bite one end of the rope with your teeth, and tie the other end a few times with your hands.
21. You must use a large pot to cook rice dumplings, add enough water, so that all the rice dumplings are immersed in the water, and they will not be too close to each other. After the high heat is boiled, turn to medium heat and cook for about two hours, and then continue to simmer for half an hour.
