1. Making glutinous rice flour: take white and full long-grained late glutinous rice, sieve it to remove impurities, rinse it twice with hot water, and dry it in the sun for later use. Heat the wok with high fire, boil the oil sands, and add glutinous rice, with a Misa ratio of 3: 7. When frying, turn it over frequently until the rice grains are white, uniform in size and crisp, then take it out of the pan and sieve it twice. The fragrant rice was crushed and sieved by 80 mesh sieve, and put in a bag for 6 months to 1 year to improve the quality of rice.
2. Sugar refining: add 13 ~ 15% water to 50 kg of white sugar with a purity of 99%, boil it with low fire and keep stirring, then add 3.5 ~ 4 kg of ground sesame oil (or lard) after boiling, filter to remove impurities, take it out and keep stirring. When five or six sugar filaments can be pulled apart by pinching with two fingers. After cooking, spread the refined sugar evenly on the chopping board, ventilate and cool it in summer, rub it through the 16 mesh sieve, and then put it into the cylinder for alcohol generation. Time is one week in winter and 2 ~ 4 days in summer.
3. Making indica rice powder: washing indica rice, air drying, grinding, sieving with 80 mesh sieve and drying for later use.
4. Preparation of traditional Chinese medicine powder: each traditional Chinese medicine is screened to remove impurities, dried, chopped, crushed and sieved, accurately weighed according to the formula, fully and evenly mixed, and finally stored in a tank for later use.
5. Making cake powder: spread glutinous rice flour into a circle on the chopping board, add refined sugar, and sprinkle cake powder with uniform moisture and consistent color. The amount of refined sugar can be increased or decreased according to the season and climate conditions, so that the product is moderate in hardness.
6. Forming: First, put half of the cake powder into the pot and spread the cake from the corner of the pot to the center. It is required that the stress is uniform and the marks are connected. Fry until full and add cake powder. Finally, cut it flat along the edge of the pot with a sharp knife, then cut it into four pieces in parallel, and each knife is cut to the end. Then, remove the bottom plate of the pot and let the whole cake fall on the chopping board. Wrap the cut cake in white paper, put it in a clean wooden barrel 12 hours, and cover the barrel mouth with flannel (the number of layers depends on the temperature). If the output is large, it can be placed on a board and kept warm in a sealed wooden warehouse. Cut the cake after heat preservation into 4 mm thick pieces, and then cut into 3 mm wide (86 mm long) filaments. Sprinkle a little cooked indica rice flour when slicing to prevent adhesion.