材料：A：糯米750克，大黃米100克，花生仁120克，雜蔬200克。B：蘆葦葉1小捆，蜜棗25個。
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、將材料A全部洗凈混合到壹起，不用提前泡，因為粽子要煮很長時間。
Wash and mix all material A together without soaking in advance, because dumplings need to be cooked for a long time.
2、蜜棗沖洗幹凈待用。
Rinse the jujube thoroughly and set aside.
3、蘆葦葉洗凈，剪去兩頭，放開水中焯燙壹下至全部變色就趕快撈出，然後泡在冷水中待用。
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、取三張葦葉，並排好後在大頭的壹端要窩漏鬥的中間點折壹下，留個折痕。
Take three reed leaves and fold them at the middle of the funnel at one end of the head, leaving a crease.
5、將葦葉按照折痕窩成漏鬥狀，裏面裝滿餡料，蜜棗放在中間，這樣煮好的粽子才甜味均勻。
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、然後將漏鬥後面的葦葉折過來蓋上餡料，順勢用拇指食指卡捏著蓋住兩邊。
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、葦葉沿著第壹步的折痕，向裏折起葦葉，形成第四個角，這樣就已經成粽了。
The reed leaves fold inward along the first step to form the fourth corner, so that they have already become zong.
8、最後用棉繩攔腰纏緊，就是拇指跟食指捏的地方，捆紮結實即可。
Finally, tie the waist with a cotton rope, that is, where the thumb and index finger are pinched, and tie it firmly.
9、將全部包好的粽子緊挨著擺入鍋中，粽子間不要留有距離。
Put all wrapped zongzi in the pan next to each other. Do not leave any distance between zongzi.
10、往鍋中註滿水，加蓋大火煮。
Fill the pan with water and boil over high heat.
11、開鍋後轉小火，讓鍋內微微保持沸騰狀態，還不外溢最好。
Turn to low heat after boiling, and keep the pot boiling slightly. It's best not to spill over.
12、煮4-5個小時，中間加壹次開水，煮至香味濃郁，葦葉變色，湯汁也變得濃稠了關火燜至自然涼透即可。
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.