1. Soak the glutinous rice for a day, wash it, put it in a steamer and add it to the pot to steam it (our thing should be considered unique, a wooden barrel with holes at the bottom, when steaming the rice , put a piece of gauze at the bottom to prevent the rice from coming out)

2. After steaming, wait for it to cool down, take it out and put it in a clean flat thing, put it in the sun to dry, it will probably take Rice that has been sun-dried for many days (usually this kind of sun-dried rice is made in winter) should be dried very dry so that it can be stored for a long time. It can be taken out and fried at any time when you want to eat it

3. Take Heat the sun-dried rice in a pot (you can rub a little oil on the bottom of the pot to prevent the rice from burning later), put a handful of rice into the pot and stir-fry repeatedly (the heat should not be too high, the drier the rice, the better) , it’s almost ready when the rice is fried until it’s white and yellow (when you don’t know it for the first time, you can try it a little bit first)

Later, I saw that there is a quick method outside, but I don’t think we have it. That's healthy.

This is what they do:

1. Soak the glutinous rice in water for about a day or half a day, then take it out and let it cool until it is slightly wet. Now, put small portions into the oil pan and press until golden brown. Use a wire mesh funnel to scoop it up and drown the oil.