Ingredients5 cups glutinous rice1/2 pound dried mung beans20 dried chestnuts1 tablespoon salt1/8 teaspoon Chinese five spice powder10 dried black mushrooms, soaked with stems removed and caps sliced20 bamboo leaves1/2 pound pork belly, slicedStepsAdd glutinous rice, mung beans and chestnuts to separate bowls.Add enough warm water to cover the ingredients in the bowls. Soak overnight.Drain the rice, mung beans and chestnuts before combining them in a large bowl. Do this after the ingredients have soaked overnight.Add the salt and five-spice and stir to coat.Soften mushrooms by pouring warm water over them. Cover and let stand approximately 20 minutes. Drain.Discard the mushroom stems and thinly slice the mushroom caps.Add bamboo leaves to a large pot.Pour in enough water to cover. Bring the water to a boil and let the leaves cool.Pat bamboo leaves dry before using to make the "tamales".Place 2 bamboo leaves, slightly overlapping, on a clean work surface.Add about 1/3 cup of the rice mixture in the center.Top each mound of rice with a slice of pork and 3 to 4 slices of mushrooms.以上是猪肉板栗馅粽子的做法，采至Wikihow
JIE杰高升
