1. Take a pound of rice as an example, weigh it and pour it into a rice cooker.
2. After washing the rice, double the amount of water, the ratio is 1:1, or increase or decrease according to the water absorption of the rice you use, and steam it into a complete rice.
3. Steamed rice.
4. Loose the rice and let it cool slightly.
5. Add Haitian apple cider vinegar.
6. Add six to seven tablespoons of apple cider vinegar for a pound of rice, increase or decrease according to personal preference.
7. Shake the rice evenly so that the apple cider vinegar and rice are fully fused.
8. Canned sardines.
9. Pickled sour radish in a moderate amount, cut into strips and set aside for a more refreshing taste.
10. Half a cucumber, remove the seeds and cut into strips.
11. Cover the bamboo curtain with seaweed and rice, dip your fingers in cold boiled water, and press firmly.
12. Put sardines, sour radish sticks and cucumber sticks on top.
13. The first move is to be pressed tightly.
14. When rolled up, squeeze into a triangle.
15. After squeezing, dip the knife in water and cut into small pieces.
16. Finally, garnish with fried soft carrot sticks and salad dressing.
