Just to be clear, I've only seen my mother do this. I know the steps, but some details are not clear. Don't blame me.

First: grinding rice pulp: that is, grinding rice pulp. (The specific rice-water ratio is not clear)

Second: prepare stuffing: according to personal preferences (generally beans, lean meat, mushrooms), stir-fry first.

Third: steaming the skin: put the rice paste into a special shallow dish (rectangular), shake it evenly, spread it out, and then steam it in a pot. Soon, it will take about 1 minute (provided that the rice paste is well laid and even and thin) to get out of the pot, which is a layer of white skin.

Fourth: wrapping: separate the skins with sharpened chopsticks (the size is self-determined), then put the dishes in the center of each skin and spread them into strips, then lift a corner with chopsticks and wrap it with your hands, just like rolling sushi.

Fifth: Prepare scallion oil: Take scallion oil pants (between scallion and green, with the heaviest taste) and open them or pat them in an oil pan for frying (low fire). Take it out as soon as the smell comes out. Then chop the green onions, continue to stir-fry on low heat, and quickly take them out of the pot until the color is slightly yellow, otherwise they will be burned.

Honestly, it's hard to describe. Hakka women can do it if they are hardworking. It's simple to eat, but it's actually quite complicated. You need to be skilled and not afraid of scalding. The landlord suggested not to try it easily. .

Thank you.