Tools/materials: 200g glutinous rice, 200g flour, salt 1g, 20g pepper noodles, 20g cumin noodles, 5g salt and pepper.

1. Wash 200 grams of glutinous rice and soak it in clear water for about 3 hours. Then put the soaked glutinous rice into a pulverizer and beat it slightly into rice residue, but don't beat too much. If not, you can mash it with a rolling pin.

2. Pour the rice residue into a basin, then add flour twice as much as the rice residue, then add 1g salt and a proper amount of warm water to form a dough, and the dough is wet and dry alternately until it doesn't touch your hands.

3. Proofing the mixed dough for about 15-20 minutes. While waking up, we take a small bowl, and then put in 20 grams of Chili noodles, 20 grams of cumin noodles and 5 grams of salt and pepper in turn, and stir well for later use.

4. After the dough wakes up, we divide it into 3-4 small dough, then roll it into a dough of about 2 mm with a rolling pin, and then cut it into small squares. Put about 300 grams of oil into the pot, heat it to 50%, then turn on medium heat, then put the cut pieces into the pot and fry them, stirring constantly in the middle, and take them out after frying. Then heat the oil to 90% heat, then put the crispy rice in the pot and fry it again until golden brown. Take it out and drain it.

5. Pour the drained crispy rice into the dish, then pour in the prepared dipping sauce, stir well while it is hot, and serve after cooling.