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

2 .A piece of dough needs about a tablespoon of rice water (you can scoop a spoonful of rice water first according to the size of the spoon, and you will not add more)

3. Soak the cloth for steaming the dough with water, and make it flat Spread the steamed dough on the basket

4. Stir the rice water scooped in advance (to prevent the rice water from settling) and use a spoon to evenly spoon the rice water on the cloth

5. Cover the entire cloth with rice water, then cover the pot with a lid or cage, and steam over high heat for 5 minutes or 6 minutes

6. Over low heat, cover the pot with a lid or cage. I saw a few bubbles on the steamed dough. I scooped a bowl of cold water and poured it down the side of the pot (remember to water it or the steam will burn your hands). Soak your hands in the cold water and take out the cloth. Place the dough in the container for the dough

7. You're done. Brush some oil on the hot dough to prevent it from sticking together. Use a knife to finely cut the dough into whatever flavor you like. Taste