2, select rice. Must choose the old rice, at least 2 years, the powder is chewy, otherwise easy to break.
3, fermentation. Boil water first, when the water is slightly hot when the water out of the water, put the rice into the soaking, 30 minutes in summer, longer in winter, and then fished out with a wooden basket, and then a piece of cloth is not rice wrapped tightly placed overnight.
4, pulping. The next morning, you can go to a special place to beat the rice into pulp, and then filtered with a cloth bag, there must be some water, but not too much, otherwise the sour taste is too heavy.
5, pressure dough. After filtering the rice pulp dough into boiling water for a while, take out the jackhammer pressure into the rice flour dough, a drop of water can not have, pressure into the dough into the boiling water after cooking, cook to the dough skin 1cm deep cooked through.
6, playing dough. Rice flour dough can not be squeezed immediately, there is a dough, go to a special place to beat the dough, and then take it home and knead like noodles until there is a strong.
7, squeeze powder. The rice flour dough into the press, and then press, the powder will come out of a dozen small holes into the strip, directly into the pot of boiling water below, hot on the ten seconds can be, there is no press can be used with a small hole in the cloth bag instead.
8, the rice noodles into a bowl, put minced pork, scallions, perilla, soy sauce, dashi, dried tofu, peanut oil, this is the dry fishing method, if you need soup powder, another need to prepare their own soup.