Before warping the Zong-zi, first place the leaves, string into a pot, and cook them over a high flame. Be sure to flip them over once to sterilize them but not to make them soft so that they break apart. Use a hard brush to clean off the cook leaves then cut off the stems. For meat Zong-zi you will need pork, long grain gluttonous rice, mushrooms, dried shrimp, fried green onion, and ginger. Combine together a mediums size spoon salt. A small spoon of MSG a small spoon of black pepper a medium size spoon of sesame oil and a large spoon of soy sauce mix until smooth and even. Cut the lean pork meat into small pieces marinate in the soy sauce mix. Cut the stem off the mushroom that have been soaking in water and them mince the mushrooms Mince the ginger as well. Then heat three tablespoons of oil in a pan add the mushroom ginger and onion and sauté them. Then after this, add to this the left over marinated sauce, wash, and drain the glutinous rice fry until half cooked added seasoning according to taste. Gather the string needed to tie the Zong-zi into bundles later. Roll the leave into a triangular shape then add about two tablespoons of the half cooked rice place the pork on top of the rice and then cover it up with another spoon of half rice cover the filling with the upper part of the leaves. Wrap the string around three times before tying a flip knot. Placed the wrapped Zong-zi in a pot for boiling water that has been lined with leaves and then cook on a high flame. While cooking add cold water once a layer of leaves can be put on top of the Zong-zi to enhance the flavor and cooking time. Of course it is also possible to steam then in a rice cooker with a large cup of water.