1, mixed sugar cage steaming. Take out the soaked glutinous rice, leak dry, placed on a bamboo skip, pour into the appropriate amount of rice sugar, fully mixed, placed in a steamer cage, steaming over moderate heat, until the rice is ripe that is taken out, dry.

2, pestle and mortar cooked rice. Sieve away the chaff, each scattered, slightly elastic cooked rice, mixed with peanut oil, stacked for 12 hours, in batches with the pestle and mortar, mortar and pestle, the bottom of the cooked rice should be constantly turned over to the top, until the cooked rice is all fully mortar flat.

3, popcorn. First ready to even sand in the right amount, poured into the iron wok, stir-fry red over high heat, and then into the right amount of flat cooked rice mixing and stir-frying, to be all popped into the rice flower, remove, and then continue to put into the flat cooked rice.

4, boiling sugar oil, with yellow sugar or white sugar can be, according to the weight of the rice flower put the right amount of sugar, add water, put in some ginger, slow fire simmering, concentration, to be a few times sugar oil white bubbles, with chopsticks can stick up the sugar oil, dripping into the cold water into a ball-shaped condensation for the best concentration.

5, molding. First in the bamboo skips stacked rice flowers, quickly poured into the pile of boiled sugar oil, then as fast as possible to mix the rice flowers and sugar oil, bamboo tube or other things to flatten, to be dispersed temperature congealed, cut into small pieces with a knife, and then transferred to the tile bowl (or iron box), sealed and preserved.

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