Step 1: When cooking zongzi, don't soak glutinous rice in clear water, add some. Zongzi is sticky and waxy, delicious and not raw! When making zongzi, if you want it to taste better, you need a special ingredient, that is, plant ash left over from burning firewood in rural areas. Put a proper amount of plant ash into a basin, and add a proper amount of water to dissolve plant ash. Take another pot, add appropriate amount of glutinous rice, sieve plant ash water, pour it into the pot containing glutinous rice, and soak for 3-5 hours.

Step 2: Soak the leaves with warm water in advance and clean them for later use.

Step 3: After the glutinous rice is soaked, wash it twice, so that the glutinous rice will be washed very clean. Add a spoonful of edible salt to glutinous rice, add proper amount of peanut oil and stir well.

Step 4: Cut the pork belly into thick slices and marinate it with onion and ginger, soy sauce, soy sauce and salt for 24 hours.