The preparation method is also relatively simple. First, clean the selected rice, soak it in cold water for eight hours (half when warm water is used), mix and grind it into slurry according to the ratio of 1:2.5:0. 1 kg of rice: water and cooked rice, and then put it into a vessel. Then install a special Chinese fir steamer (length 52 cm, width 45 cm, each steamer varies from three to five floors). Every layer is separated by 10 cm) and placed on a wok with a diameter of 100- 1 10 cm. Put one-third of the water in the wok, after boiling water on high fire, pour a spoonful of rice paste into the rice noodle plate (a spoonful of 0.05 kg, the rice noodle plate is 50 cm wide and 35 cm wide). It can be taken out in three minutes. Take the cooked rice noodles out of the plate and fold them in half. Then use scissors to cut them into bowls of one centimeter at a time (this is the origin of the name "cutting powder"), and add auxiliary materials to eat. I hope it helps.