Soak the glutinous rice and crush it easily by hand, decant the water in the glutinous rice, then add a proper amount of salt, sugar, spiced powder and Chili powder, stir well and then add a little starch. Transfer the rice paste between two sheets of oiled paper and roll it with a rolling pin until it is as thin as possible, but it must be uniform in thickness. Then send it to the middle layer, and bake it at 190℃ for about 8 minutes until the crispy rice is completely dehydrated.

Spread it with a shovel, spread it evenly, tidy up the edges, brush a layer of oil on it after spreading, and prepare a clean stainless steel pot. Add the burnt charcoal to the pot and put it on the rice crust, which should keep a distance of 2 cm from the bottom of the pot. Put the rice in a pot and add water to wash it clean, then add a proper amount of water that overflows the rice and soak it for 2-3 hours. Take out the soaked rice and control the moisture. Pour salad oil into the pot and start frying. Turn the oil to a low heat and feel that the oil is smoking. Take out the steamed rice while it is hot, add lard, stir it evenly, let it cool to room temperature, then add starch and stir it evenly. Roll the rice into thin slices by hand. The thinner the better, then cut it into small pieces with appropriate shapes.

Prepare half a catty of millet, wash it clean, put it in a rice cooker and add water to it for about half a finger's belly, stew it for about 15 minutes, remove it with the lid open, put it in a flat pot, add a spoonful of salt, a spoonful of spiced powder, a spoonful of salt and pepper powder, 4 spoonfuls of flour and a spoonful of baking soda, and then put it in Anhui handmade rice crust. There are two kinds, one is glutinous rice and the other is stem rice. The packaged glutinous rice crust is common in supermarkets. This rectangular glutinous rice crust is fried and crispy, which is a delicious snack. Most of the rice crispy rice is round.

Leave a little oil, stir-fry the onion, ginger, garlic, bean paste and dining tables, add a little water and finally pour the crispy rice in and stir well, and then you can go out. Fire the oil in the pan. When the oil is hot, add the rice pieces and fry until golden. Anhui round rice crust method, steam the small rice thoroughly, and then make it as normal rice crust. The thickness can be according to your own hobbies. I think the thinner the better. Of course, it will be easy to disperse if it is too thin. Cut the rice cake into small pieces and put the oil in the pan. When the oil is heated to 70%, put it in the rice crust and fry until it is cooked.