1. Ingredients: 1g of rice flour, 1 piece of pork belly, appropriate amount of shrimp skin, appropriate amount of vegetables, 2 mushrooms, about 17ml of water, appropriate amount of broth, appropriate amount of oil, appropriate amount of salt and appropriate amount of chicken essence. Wash and shred mushrooms, vegetables and pork belly.

2. Mix the sticky rice noodles with water.

3. Heat a non-stick pan and put a spoonful of rice paste. Just roll it aside over medium heat. This process needs no oil.

4. put it on the shelf and stack it together.

5. Heat the pan and drain the oil. Stir-fry the pork belly first, add the vegetables and mushrooms, stir-fry for a while and add the stock.

6. Add it to the rice rolls after boiling.

7. When it is boiled, add shrimp skin, salt and chicken essence to taste, and the delicious pot edge will be ready.