1, prepare rice flour into slurry with clear water for later use; 2, mixing corn starch with raw flour, concocting a thin paste with a small amount of water, scalding it with boiling water to make a paste, cooling, mixing with rice flour slurry, adding refined salt and raw oil, and uniformly mixing; 3. Spread a wet white cloth in the steamer, spread the rice rolls pulp on the white cloth, preferably with a thickness of about 2.5 mm, steam for about 3-4 minutes, take it out and roll it up from top to bottom in a pig intestine shape.