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1、一、粽叶放入开水中烫软，捞出后用清水洗净，用剪刀将前面带径的部分剪掉Zongye is scalded and softened in boiling water. After being removed, it is washed with clean water and the front part with diameter is cut off with scissors.二、糯米用清水泡3-4小时2、Soak glutinous rice in clear water for 3-4 hours.三、猪肉切成丝，用生抽、老抽、盐、蚝油、料酒、糖腌制待用3、Cut pork into shreds and marinate with sauce, sauce, salt, oyster oil, cooking wine and sugar.四、干香菇用清水泡发后切成块状4、dried mushrooms are foamed with water and cut into blocks.五、泡好的米沥干水分，加入少许的生抽和老抽搅拌均匀，使米上色均匀5、Soak the rice and drain the water. Add a little raw and old extracts and mix evenly, so that the color of the rice is even.六、粽叶用水冲洗干净，将两个粽叶叠加在一起，从中间一折卷成圆锥形6、Rinse the leaves with water and add the two leaves together. Fold them in the middle and roll them into a cone.七、将两个粽叶叠加在一起，从中间一折卷成圆锥形，放一勺米，然后放一层肉，放几块香菇，最后再放上一层米，用手轻轻往中加一捏，就可以将上面的粽叶盖下来，包住米，然后用棉线缠一下即可。

2、7、Fold the two leaves together, roll them into a conical shape from the middle, put a spoonful of rice, then put a layer of meat, put a few pieces of mushrooms, and finally put a layer of rice, gently add a pinch to the middle, you can cover the above leaves, wrap up the rice, and then wrap them with cotton thread.八、把粽子生坯放锅中，加水（水量要多，必须淹没粽子），用重物压住，不让其浮起。

3、先用旺火煮2个小时，再添些水，烧开后改用小火焖煮4-5个小时，即可成熟。

4、8、Put the green dumplings in the pot, add water (more water, must submerge the dumplings), press with heavy objects, do not let them float. First boil for 2 hours in high heat, then add some water, then boil for 4-5 hours in low heat, then ripen.。

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