- 500g glutinous rice
- 10 reed leaves
- 10 salted egg yolk
- soy sauce
- cooking wine
- chicken powder
Wash glutinous rice, add water and soy sauce to glutinous. Marinate glutinous rice overnight.
Wash reed leaves and then soak it in water. Take out when using it.
Roll reed leaves into a cone. Add glutinous rice and then add the salted egg yolk. After that, add glutinous rice until full. Compress and seal with cotton thread.
Put Zongzi into a skillet. Add water and bring to a boil over high heat. Then switch to small heat and stew for 2 hours. Serve.