2. Put wheat starch150g, salt 2g, flour15g and water 3 10/0g into the basin.
3. Stir into a flowing paste and sieve.
4. Brush a plate with a little cooking oil to prevent the pan from sticking, and use cooked oil or sesame oil. Stir the batter with a spoon to prevent precipitation and stratification, and then pour in a spoonful of batter that can dilute the plate, not too much, because it is not delicious when it is thick.
5. Steam the plate in a boiling water pot for about 2 minutes. Take out the plate and soak it in cold water.
6. Take out the plate, brush the surface with oil and take it out. The two plates are steamed alternately to save time.
7. Take out the prepared rice skin and cut it into strips.
8. Boil the oil in the pot, pour the sweet and sour juice prepared in advance into the pot, then pour the rice skin into the pot, sprinkle chopped green onion when it is out of the pot, and it will be ready.