前一晚備滷肉、花生：豬肉洗淨切塊（約4Ｘ3cm），將肉擦乾，放點油煎一下取出，小火放糖，炒至糖融化後拌入豬肉上色。The night before, prepare the braised pork and peanuts:
Wash the pork and cut it into pieces (about 4 × 3 cm). Pat the meat dry, add a little oil, and sear it briefly, then remove from the pan. Over low heat, add sugar and cook until it melts, then return the pork to the pan and stir to coat it evenly with color.

將滷肉其餘的材料都放入鍋中，再倒入500g的水，先大火煮滾，再加蓋轉小火滷30分鐘（要鹹一點）。Add the remaining ingredients for the braised pork to the pot, then pour in 500 g of water. Bring to a boil over high heat, then cover and simmer over low heat for 30 minutes. The seasoning should be slightly on the salty side.

將泡至少4小時的花生裝入濾網袋，再放入鍋中，一起滷1小時。 Place the peanuts, soaked for at least 4 hours, into a mesh bag, then add them to the pot and braise together for 1 hour.

前一晚準備粽葉：粽葉用熱水煮軟，在用清水刷洗，將尾端葉柄剪去，在保有濕度的時候折小裝袋，放冰箱備用。The night before, prepare the Zongzi leaves:
Soften the leaves by boiling them in hot water, then rinse and scrub them with clean water. Trim off the tough stems at the ends. While the leaves are still moist, fold them neatly, place them in a bag, and refrigerate until ready to use.

前一晚準備香菇：香菇洗淨，泡水放冰箱備用。The night before, prepare the shiitake mushrooms:
Rinse them clean, soak in water, and refrigerate until ready to use.

準備繩子：將棉繩每 5條，對折打個結，就有4把（每把10條）。Prepare the strings: Take 5 cotton strings at a time, fold them in half, and tie a knot. This will give you 4 bundles, with 10 strings in each bundle.

糯米洗淨後，泡水1小時，泡好的糯米用篩網瀝5～10分鐘，確實瀝乾。Rinse the glutinous rice, then soak it in water for 1 hour. After soaking, drain it in a sieve for 5–10 minutes until thoroughly drained.

準備蘿蔔乾：用清水洗過一次，然後切碎，進鍋炒乾後備用（有的蘿蔔乾太死鹹就要泡久一點，再加糖炒乾）。Prepare the dried radish:
Rinse it once with clean water, then chop it finely. Sauté it in a pan until dry, then set aside.
(If the dried radish is overly salty, soak it longer first, then add a bit of sugar and stir-fry until dry.)

準備蛋黃：蛋黃切成兩半，用米酒泡5分鐘，大火蒸5分鐘後，取出備用。Prepare the dried radish:
Rinse it once with clean water, then chop it finely. Sauté it in a pan until dry, then set aside.
(If the dried radish is overly salty, soak it longer first, then add a bit of sugar and stir-fry until dry.)

準備蝦米：蝦米洗淨後，用水和一點米酒泡5分鐘，用點油把蝦米和煸香後，取出備用。Prepare the dried shrimp:
Rinse the dried shrimp, then soak them in water with a little rice wine for 5 minutes. Heat a small amount of oil in a pan, sauté the shrimp until fragrant, then remove and set aside.

準備香菇：將昨晚備用的滷汁加熱，加入黑胡椒和白胡椒。接著將昨晚備好的香菇炒香，把香菇、蝦米水和香菇水，都倒入滷汁，小火滷5分鐘關火。將香菇撈出後備用（煮太久香菇會太鹹）。Prepare the mushrooms:
Reheat the braising liquid prepared the night before and add black pepper and white pepper. Sauté the soaked mushrooms until fragrant, then add them to the braising liquid along with the soaking water from the dried shrimp and the mushrooms. Simmer over low heat for 5 minutes, then turn off the heat. Remove the mushrooms and set aside. (Don't cook too long, or it will become too salty.)

將蒸鍋中裝6分滿的水煮滾，取蒸籠布浸濕（會滴水的狀態）舖進蒸籠，放入糯米，大火蒸10分鐘。Fill a steamer with water to about 60% full and bring it to a boil. Soak the steamer cloth until it is thoroughly wet and dripping, then line the steamer with it. Add the glutinous rice and steam over high heat for 10 minutes.

掀蓋翻鬆並戳出幾個透氣洞，繼續回蒸五分鐘，這時糯米狀態，應該是米心沒透卻能揉成團的七分熟度（不能揉成團就回蒸5分鐘）。Uncover the steamer, fluff the rice, and poke a few ventilation holes. Cover and steam for another 5 minutes. At this stage, the glutinous rice should be partially cooked — the centers are still opaque, but it can be pressed into a ball, about 70% cooked.
(If it can’t be formed into a ball yet, steam for another 5 minutes.)

蒸好的糯米倒入大盆中，趁熱的時候，分次加入適量的熱滷汁拌勻，再加入剛剛備好的菜脯和蝦米繼續拌勻。Transfer the steamed glutinous rice to a large bowl. While it’s still hot, gradually add an appropriate amount of the hot braising liquid and mix well. Then add the prepared dried radish and dried shrimp, and continue mixing until evenly combined.

所有材料備齊，取出備用的粽葉，捲成漏斗形，填充食材後用棉繩，緊緊的繞2圈後綁活結。Once all the ingredients are ready, take out the prepared Zongzi leaves and shape them into a cone. Fill with the ingredients, then wrap tightly with cotton string, winding it around twice and tying a secure knot.

最後將包好的粽子放入鍋中，不要疊放（受熱才會均勻），大火蒸15～20分鐘就可以吃了。（如果沒有馬上要吃，可以略過這個步驟，冰起來要吃在再蒸就可以了）。Finally, place the wrapped zongzi into the pot without stacking them (this helps ensure even heating). Steam over high heat for 15–20 minutes, and they’re ready to eat.
(If you’re not eating them right away, you can skip this step, refrigerate or freeze them, and steam again when ready to serve.)