1. Screen and remove impurities from the shelled tartary buckwheat raw materials; 2. Use mineral water to soak and wash the tartary buckwheat after the above screening and impurity removal treatment at room temperature for 10 to 30 minutes; 3.

The soaked and washed tartary buckwheat is left to dry at room temperature; 4. Use a stone mill to grind the dried tartary buckwheat at room temperature at a speed of 10 to 40 rpm to obtain a particle size of 300 to 400 mesh.

Powdered tartary buckwheat flour; 5. Add an appropriate amount of mineral water to the above-ground tartary buckwheat flour, stir the tartary buckwheat flour into a paste and knead it into granular tartary buckwheat particles; 6. Mix the above-mentioned granular tartary buckwheat flour into a paste.

The buckwheat grains are evenly steamed in water for 10-15 minutes at a temperature of 80-120℃ to obtain steamed tartary buckwheat grains; 7. The steamed tartary buckwheat grains are dried at a low temperature of 0-5℃ and vacuum packed to obtain

Finished tartary buckwheat rice.