After grinding, put a spoonful of rice slurry into a round rattan, then rotate the rice slurry evenly, put it on boiling water, and cover it.

After a while, take the rattan out of the pot, draw a circle on the edge with chopsticks, and then slowly peel off a thin layer of rattan soup.

Hot rattan soup is done like this.

The post-treatment is to roast the peeled rattan soup with charcoal fire to a certain extent, cut it into shreds, and then dry it.