1. Soak Guichao rice in cold water one night in advance, and beat the soaked rice into rice soup with a beater the next day (not too much water).

2. A piece of dough probably needs a tablespoon of rice soup (depending on the size of the spoon, you can scoop a spoonful first)

3. Wet the steamed noodle cloth with water and spread it evenly on the steamed noodle basket.

4. Stir the pre-scooped rice washing water, and scoop the rice washing water evenly on the cloth with a spoon (to prevent the rice washing water from settling).

5. Spread the whole cloth with rice and water, then cover the pot or cover the pot, and steam the goods for 5 minutes and 6 minutes on high fire.

6. Use a small fire, connect the lid or cover it, and you will see several bubbles on the steamed dough. Scoop a bowl of cold water and pour it on the side of the pot (remember to water it, or the steam will burn your hands). Take out the cloth moistened with cold water and put the dough into the container for the dough.

7. You are finished. Brush some oil on the hot dough to prevent it from sticking together. Cut the dough with a knife and adjust it to any taste you like.