300 g Belly Pork 300克五花肉

　　500 g Split mung beans 500克绿豆

　　10 Preserved egg yolks 10个蛋黄

　　600 g Glutinous rice 600克糯米

　　20 Chinese mushrooms 20朵香菇

　　10 pieces Roast duck 10片烤鸭

　　2 teaspoons Five-spice powder 两汤匙五香粉

　　Seasoning 佐料：

　　2 tablespoons 2汤匙椒盐

　　1 Chicken cube 一块鸡汁浓汤宝

　　1/4 teaspoon Pepper 1/4汤匙胡椒粉

　　1 tablespoon Sugar 一汤匙糖

　　2 tablespoons Oil 两汤匙油

　　Chinese Mushroom Marinade 香菇腌料

　　1/4 teaspoon Salt 1/4汤匙盐

　　1 tablespoon Oil 一汤匙油

　　1 teaspoon Sugar 一汤匙糖

　　Wrapping Materials粽叶：

　　10 Dried lotus leaves 10片干荷叶

　　20 Straws 20根秸秆

　　30 Bamboo leaves 30片竹叶

　　Method 方法:

　　Cut the belly pork into 10 large chunks and marinate for 2 days with 2 teaspoons five-spice powder and 1 teaspoon salt.

　　将五花肉切成10放2茶匙五香粉和1茶匙盐腌2天。

　　Wash and drain the glutinous rice.

　　洗净糯米, 沥干

　　Mix well with some of the seasoning (1 1/2 tablespoons spicy salt, 1/2 tablespoon sugar, chicken cube, oil and pepper).

　　(将糯米) 放1/2汤匙辣盐，1/2汤匙，糖，鸡汤宝，油和胡椒搅拌

　　Soak the mung beans in water to clean. Drain and add the remaining 1/2 tablespoon each of spicy salt and sugar and mix well.

　　将绿豆浸泡在水中然后洗净，沥干，加入剩下的1/2匙椒盐和糖，拌匀。

　　Wash and soak the Chinese mushrooms. Remove the stalks and mix well with the Chinese mushroom marinade for 20 minutes. Steam for 10 minutes.

　　洗净香菇，浸泡。去掉根部与香菇腌料腌20分钟。蒸10分钟。

　　Wash and boil the lotus and bamboo leaves until soft.

　　洗净荷叶和竹叶，然后煮煮软。

　　Drain and towel-dry. Place 3 bamboo leaves on a lotus leaf.

　　晾干或者用毛巾擦干。在一片荷叶上放3片竹叶。

　　Put a layer of glutinous rice on the bamboo leaves and add a layer of mung beans.

　　在竹叶上放一层糯米，放一层绿豆。

　　Top with a preserved egg yolk, a piece each of belly pork and roast duck and 2 cooked Chinese mushrooms.

　　最上面放一个蛋黄，放一块五花肉，一片烤鸭，2个处理过的香菇。

　　Cover with a layer of mung beans and another layer of glutinous rice.

　　最后再放一层绿豆和一层糯米。

　　Fold in the leaves to form a square dumpling, then tie firmly with straw.

　　把叶子包起来成一个方形的饺子，然后用秸秆绑牢。

　　Prepare a deep saucepan and line with several bamboo leaves. Put in the rice dumplings, then fill with enough water to cover them.

　　一口炖锅/蒸锅，铺几片竹叶，然后把粽子放进去，加水量以没过粽子为准。

　　Use high heat to bring the water to a boil, then reduce to moderate heat and continue to boil for 6 hours.

　　开大火，把水烧烤后，调中火煮6个小时。

　　Remove and drain.

　　捞出来沥干。

　　Serve hot.

　　趁热吃