粽子跟綠豆

Soak mung bean in water overnight.

Soak rice in water overnight.

Boil the bamboo leaves in water for ten minutes. Leave overnight. Rinse the leaves to eliminate any dirt or pesticides.

Add almost all of both of the dark and light soy sauce to the rice after draining it. Let it soak for an hour.

Dice the ginger and mix with the soy sauce, rice wine to the pork belly slices. Slice the mushrooms and the Chinese sausage.

Cut the last two inches from the base of each of the bamboo leaves.

Arrange to of the cut bamboo leaves such that the ends face outwards.

Fold the bamboo leaves to form a cone. Add two spoons of rice and one spoon of mung bean.

Add some pork, mushroom, sausage, egg. Add more rice and mung bean to the top.

Fold the leaves over the base, making sure that the leaves overlap the sides of the base. Fold the hangovers to either side. Tie with cotton twine.

Put the dumplings in a pot of boiling water. Make sure to first place the dumplings on a steamer tray, so as to avoid the dumplings touching the pot.

Cook over medium heat for about two hours. Serve immediately.