1. Wash the fragrant rice and soak it in water for 1-2 hours. Crush the rice by hand or beat it into small slag according to the texture of the rice, but don't beat it too delicately. The crispy pot is made by keeping a little grain taste.
2. Add flour in the proportion of 1:1 or so, add some salt, and knead into a ball. (it can be fully kneaded with the kneading procedure of the bread machine. )
(if it's too dry, you can knead it with some water. The degree of dryness and wetness of the dough is based on the fact that it can be lifted by hand after being rolled out, and it won't break. You can pull a small piece of dough and roll it into thin sheets to try it. If it's too wet, add noodles, if it's too dry, add water)
3. After waking up for 15 minutes, press the dough into thin pieces with a noodle machine or rolling pin, and then cut into small cubes. (after the corners are cut off, they can be pressed together with the next batch. )
4. Heat the oil pan for 70% and turn to medium heat. Put one piece into the pan and fry until the surface is golden.
5. Mix salt, cumin powder, pepper powder and chili powder into spicy powder. Stir fry the pot and sprinkle it with spicy powder.
6. After mixing the seasoning powder, you can eat the pot, but it will be crisper after cooling!