1. Soak the dried Ma Lian in water the day before the package (it can bear greater tension), and soak the red dates in cold water two hours before the package. Boil fresh leaves in water for about 10 minute, then wash and soak them in clear water for later use.

2. Skim off a layer of fermentation product (foam) floating on the water surface of rice with a spoon, and be careful not to get it into the rice, then clear out the water, and then wash the rice with clean and sufficient tap water for more than 4-5 times (be careful not to stir with a spoon vigorously during this process, otherwise the rice will be brittle), remove the fermentation smell, put the rice into the water, and take it out with a bag.

3. Take 2-3 leaves of Zongzi, overlap along the L/3 direction, and lay them flat on the palm of your hand. If the leaves are wide and long, two leaves will do.

4. Rotate the leaf and fold it into a funnel cone at L/3. Be sure to hold them with your hands.

5. Spoon the glutinous rice into the funnel, and when half of the glutinous rice is put in, add 1 red dates (jujube is added not to eat dates, but to improve the taste, or you can put a jujube at the bottom so that the rice won't leak out, then put the glutinous rice and put another one in the middle), then add the remaining glutinous rice, compact the glutinous rice by hand or pour water, or sink the water into the pot.

6. Then fold back the two extra zongzi leaves (tips of zongzi leaves) at the top to cover the sticky rice on them, pinch out sharp corners by hand, and then wrap the zongzi with the tails of the zongzi leaves without leaving gaps.

7, Ma Lian (Ma Lian flavor, it is best not to use a rope) around jiaozi several times, tightly wrapped in jiaozi, and tied at the waist of jiaozi. (This step is very important. If the bundle is not strong enough, the leaves of zongzi may become loose during cooking, and all previous efforts are in vain. )