1. Add salt, five-spice powder and shrimp powder to the rice.
2. Stir well and let stand for a while.
3. Then add an appropriate amount of salad oil.
4. Put the rice in a fresh-keeping bag, squeeze the lumps and evenly flatten them.
5. Then use a rolling pin to roll it into a pancake and put it in the refrigerator to freeze for 30 minutes.
6. Cut the frozen rice cakes into small pieces equally.
7. Brush a little oil in the pan.
8. Put in the cut rice crackers.
9. Fry until the surface turns yellow, then change to the other side.
10. Fry them on both sides until it becomes hard and golden brown.
Tips:1. Put the rice crackers in the refrigerator and freeze them so that they won't stick when you cut them.
2. Frozen rice cakes should be cut apart, stacking and cutting will stick together.
3. Some crushed rice rolls are conducive to shaping.
