1. Spread the leaves of zongzi, spread a bowl of glutinous rice at the bottom, add two spoonfuls of peeled mung beans, put a strip of pork in the middle, add two spoonfuls of mung beans, and finally spread a bowl of glutinous rice for shaping.

2. Stand up the rice with both hands and move closer to the middle.

3. Keep the branches of two leaves in the middle. After shaping, pull up branches, tie them up and fix the shape of zongzi. After you tie it, you should adjust it slightly by hand.

4, there are ropes under the leaves, which can better help wrap zongzi.

5. One end of the zongzi is padded, cut with one hand, and one end is collected to the end.

6. Gently pinch the corner of the zongzi with your hands and adjust the shape to achieve beauty.

7. Start winding, circle by circle, starting from the middle, then starting to one side, with a larger interval, so that you can go back to the middle from the corner of Zongzi.

8. Finally, remember to make a cross with the direction perpendicular to the winding.

9. Put the wrapped zongzi in a big pot and cook it for six hours. In the meantime, turn the zongzi over and check the water level in time to prevent the zongzi from drying out.

Lingshan Zongzi is made from Lingshan high-quality glutinous rice, wild Zongzi leaves, millet, dried shrimps, pork and mung beans, which are refined according to traditional folk techniques. Its taste and shape are different from other four-corner zongzi. Lingshan Zongzi is "waxy but not sticky, fat but not greasy", with delicious taste, rich nutrition and unique flavor.