Steam processing, not self-cooking. A new method of sour rice noodles: take 60 kg of rice and 28 kg of polished rice, soak them in sour water for 2-5 hours, rub them with your hands and grind them into rice slurry. Mix 0.8kg of Jinliyuan D (special for rice flour) with 12kg of potato starch and 0.5-0.8kg of dry salt, then add rice paste, stir well, add a proper amount of warm water of 35 degrees, and spread the batter naturally. Steaming in a steamer, mincing, shredding in rice noodle machine, re-steaming in a steamer, steaming, packaging and selling.