Zongzi with Salted Egg and Bacon

1. Soak glutinous rice for two hours until half done, filter out the water, add soy sauce and oyster sauce, and continue soaking overnight

2. Then mix in the bacon that is cut into small pieces, the one that is a bit fatter

3. These are the two salted egg yolks that I pickled the earliest. After washing off the salt shells, they are crystal clear

4. External cheating enabled! Let's call the pyramidal Zongzi - first, the two leaves rotate 90 degrees in opposite directions (forgive me for leaving one hand free to take photos...)

5. Put in a little bit of rice to cover the sharp corners, and then put in the salted egg yolk

6. Stuff glutinous rice and bacon on top

7. Cover with a zongzi leaf

8. Fold up and down to the middle (forgive me for taking a photo with one hand and catching it in a hurry)

9. The remaining folds may need to be folded one more layer towards the middle

10. Then tie it up. If you are not in the late stage of OCD like me, just tie it up firmly. If you happen to be like me and must be symmetrical and beautiful... then tie it up like this. The language is not easy to express, and practicing solid geometry well will show you~