Boil the glutinous rice or sticky rice then dry it, and then fry the dry rice mixed with its granules, or fry it in tea oil. Decoct Sichuan sugar into syrup.

Mix the syrup with fried rice, peanut kernels, and other ingredients. Then place them on a wooden plate to compress and flatten. Finally, cut with knife into rectangular pieces.

The fried rice tastes fragrant, sweet and melodious. Both adults and children like them, especially during the Spring Festival. 

The ingredients should be made in proportion, and the duration and degree of heating should be strictly controlled when the syrup is decocted. Otherwise, the end product may not stay together and crumble. Generally, a bucketful of fried rice shall match at least 2.5lbs Simajin Sichuan sugar.

Experienced eaters often put a bowl of clean water beside the pot. After a few minutes, Sichuan sugar will become coagulated. When the syrup drips like water and it forms a pine nut point, extinguish the fire under the pot.

Put the fried rice into the pot and mix them continuously. Touch the fried rice with hand. If it is sticky, pour the rice into a wooden support. Then flaten and compress. After condensation, cut it into small pieces with a knife.