Ingredients: 500 grams of millet flour.

Seasoning: 250g of sugar, 0/0g of osmanthus fragrans/kloc, 0/50g of lard/kloc (refined).

1. Put the millet flour into a wok, stir-fry it until it turns slightly yellow, remove it from the fire, let it cool, then pour it on the chopping board and roll it out with a rolling pin.

2. Put the processed millet flour into a pot, add sugar and osmanthus and mix well.

3. Pour the lard into the pot, heat it and pour it into the millet flour, and mix well as soon as possible.

4. Wash all kinds of small molds, put them into the mixed crispy millet flour, compact, polish and gently knock them out.