Paste the sides of the pot, fill the iron pot with a clear soup made of clams, mushrooms, dried shrimps, green onions, day lilies and other ingredients. When the top of the iron pot is heated, add the thick rice prepared in advance. Pour the slurry evenly around the inner edge of the iron pot, dry it, shovel it into the soup, and cook for a while. Just out of the pot, the paste on the side of the tripod is white, crispy and moist, the soup is clear and not mushy, the food is delicate and smooth, fragrant and delicious.

3. Production: (1) Grind rice slurry. Soak the rice in water for 2 hours, wash it, pick it up, add water and grind it into a thick slurry. (2) Make shrimp soup: Put the shrimp bran into a small gauze bag, seal it, put it in a pot, add water and boil it over medium heat to make shrimp soup. (3) Preparation of auxiliary ingredients: soak until dry and wash; remove impurities from dried cloves; soak mushrooms, wash and cut into strips; wash and cut onions and garlic into sections, stir-fry in oil until cooked. (4) Making paste: Add 1000 grams of water to a large pot, heat it over high heat until it is 70% hot, spread a circle of peanut oil on the inside of the pot, scoop a bowl of rice milk (about 800 grams) from left to right. Pour a circle around the edge of the pot, cover the pot tightly, and then uncover after simmering for a while. When you see the rice milk on the side of the pot is cooked and rolled up, use a spatula to shovel the rice milk into the hot pot. At this time, add 500 grams of water to the pot, and pour the rice slurry several times according to this method. Put shrimp bran, shrimp oil, and other accessories into the pot and cook together, adjust the taste, and serve in a bowl.