2. Wash pork belly, cut into pieces, add onion ginger, high-alcohol liquor, soy sauce, oyster sauce, pepper, salt and sugar, and marinate with plastic wrap for more than 5 hours;
3. Soak glutinous rice for 3 hours, clean fresh rice leaves and cut off the head and tail (dry rice leaves need to be soaked overnight in advance and then boiled in water for a few minutes), drain the water of glutinous rice, add soy sauce, soy sauce and sugar, mix well and marinate for 30 minutes, and soak salted egg yolk in oil for 30 minutes;
4. Place two leaves of Zongzi opposite to each other, with smooth surfaces facing inward, bend the leaves of Zongzi, put a layer of sticky rice, a piece of pork belly and a salted egg yolk, and then put another layer of sticky rice for compaction, then bend the leaves of Zongzi, pinch both sides with your hands, bend the upper leaves of Zongzi to the right, press one end of the thread with your fingers, and then wrap it with thread;
5. Put the wrapped jiaozi into cold water, add enough water to jiaozi at a time, cook for 90 minutes, cook for 2 hours, take it out and let it cool.