材料：A：糯米750克，大黄米100克，花生仁120克，杂蔬200克。B：芦苇叶1小捆，蜜枣25个。
Ingredients: A:750 grams of glutinous rice, 100 grams of rhubarb rice, 120 grams of peanut kernels and 200 grams of vegetables.B:Reed leaves 1 bundle, 25 jujubes.
做法如下：
The practice is as follows:
1、将材料A全部洗净混合到一起，不用提前泡，因为粽子要煮很长时间。
Wash and mix all material A together without soaking in advance, because dumplings need to be cooked for a long time.
2、蜜枣冲洗干净待用。
Rinse the jujube thoroughly and set aside.
3、芦苇叶洗净，剪去两头，放开水中焯烫一下至全部变色就赶快捞出，然后泡在冷水中待用。
Wash reed leaves, cut off both ends, scald them in boiling water until all discoloration occurs, and quickly remove them, then soak them in cold water for use.
4、取三张苇叶，并排好后在大头的一端要窝漏斗的中间点折一下，留个折痕。
Take three reed leaves and fold them at the middle of the funnel at one end of the head, leaving a crease.
5、将苇叶按照折痕窝成漏斗状，里面装满馅料，蜜枣放在中间，这样煮好的粽子才甜味均匀。
The reed leaves are shaped into funnels according to the creased nests, filled with fillings, and the dates are placed in the middle, so that the cooked zongzi is sweet and even.
6、然后将漏斗后面的苇叶折过来盖上馅料，顺势用拇指食指卡捏着盖住两边。
Then fold the reed leaves behind the funnel and cover them with stuffing. Following this, pinch them with the thumb index finger to cover both sides.
7、苇叶沿着第一步的折痕，向里折起苇叶，形成第四个角，这样就已经成粽了。
The reed leaves fold inward along the first step to form the fourth corner, so that they have already become zong.
8、最后用棉绳拦腰缠紧，就是拇指跟食指捏的地方，捆扎结实即可。
Finally, tie the waist with a cotton rope, that is, where the thumb and index finger are pinched, and tie it firmly.
9、将全部包好的粽子紧挨着摆入锅中，粽子间不要留有距离。
Put all wrapped zongzi in the pan next to each other. Do not leave any distance between zongzi.
10、往锅中注满水，加盖大火煮。
Fill the pan with water and boil over high heat.
11、开锅后转小火，让锅内微微保持沸腾状态，还不外溢最好。
Turn to low heat after boiling, and keep the pot boiling slightly. It's best not to spill over.
12、煮4-5个小时，中间加一次开水，煮至香味浓郁，苇叶变色，汤汁也变得浓稠了关火焖至自然凉透即可。
Cook for 4-5 hours, add boiling water once in the middle, cook until fragrant, reed leaves discolored, and soup becomes thick, turn off the fire and cook until natural and cool.
Ingredients
5 cups glutinous rice
1/2 pound dried mung beans
20 dried chestnuts
1 tablespoon salt
1/8 teaspoon Chinese five spice powder
10 dried black mushrooms, soaked with stems removed and caps sliced
20 bamboo leaves
1/2 pound pork belly, sliced
Steps
Add glutinous rice, mung beans and chestnuts to separate bowls.
Add enough warm water to cover the ingredients in the bowls. Soak overnight.
Drain the rice, mung beans and chestnuts before combining them in a large bowl. Do this after the ingredients have soaked overnight.
Add the salt and five-spice and stir to coat.
Soften mushrooms by pouring warm water over them. Cover and let stand approximately 20 minutes. Drain.
Discard the mushroom stems and thinly slice the mushroom caps.
Add bamboo leaves to a large pot.
Pour in enough water to cover. Bring the water to a boil and let the leaves cool.
Pat bamboo leaves dry before using to make the "tamales".
Place 2 bamboo leaves, slightly overlapping, on a clean work surface.
Add about 1/3 cup of the rice mixture in the center.
Top each mound of rice with a slice of pork and 3 to 4 slices of mushrooms.
以上是猪肉板栗馅粽子的做法，采至Wikihow
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