1. Prepare materials
2. Add water to the special powder for rice rolls, stir evenly, and let stand for ten minutes.
3. Grill the shrimp, mince the chives, add the cooking wine and white pepper, mix well
4. Heat the pan with green onions, coriander and millet pepper
5. Add water, add sugar and soy sauce and cook for ten minutes, remove the vegetables and let the soy sauce cool for later use
6. Brush a layer of salad oil on the flat bottom and pour a thin layer of powder paste
7. Shrimp and chives set aside
8. Steam for two minutes on the pot and see the rice rolls bubbling
9. Use a scraper to roll up the rice roll from one side to the other
10. Soy sauce on top
Tips:Stir evenly before reaching the powder slurry to prevent starch from sinking to the bottom
