Soak leaves, sweet rice, and peanuts overnight

In a bowl, toss pork belly, 2 tsp soy sauce, sugar, shaoxing wine, salt, and white pepper. Marinade overnight

The next day, wash and rinse each leaf, and keep in water so they don't dry out

Drain the rice completely in a colander. Mix soaked, uncooked rice with soy sauce and salt.

Boil the peanuts for 5 minutes. Drain, then set aside

Heat oil in a wok over medium heat. Cook pork belly for a few minutes

Add water ro wok. Cover wok and cook for 5-10 minutes until water is gone. Remove from wok and let cool

Cut egg yolks in half, and cut sausage into pieces

Layer three leaves together, cut the ends offx and form into a cone

Fill bottom with rice, then add pork belly, egg yolk, peanuts, and sausage. Top with some more rice

Fold leaves around side of filling, and bring down over filling to crete wrap

Tie wrap closed, and cut off excess leaf at the end.

Place zongzi in a pot, and submerge with cold water. Weigh down zongzi with a plate.

Bring water to boil, then bring to simmer. Simmer for 7-8 hours. Add boiling water if necessary periodically.