Soak high-quality rice in water for about one night, then grind the rice into rice slurry with a stone mill, brush a little cooked oil in the iron plate, then add a certain amount of rice slurry and stir it evenly. Hold the iron plate with both hands and stir the rice slurry continuously. This is a very delicate process.

If the rice is too thick, the vermicelli is not delicious and even sticky; If it is too thin, the steamed rice skin cannot be peeled off from the iron plate. After the rice paste is rolled, you can put the iron plate in a steamer and steam it for 5 to 10 minutes on high fire, then take it out and the rice paste will become vermicelli. Finally, peel off the vermicelli, hang it on a bamboo pole to dry, cool and stack it together. At this time, the rice paste vermicelli is completely ready.