1. Soaking japonica rice: According to the dosage requirements, soak the rice and water in a tank for seven days and seven nights. The water needs to be changed once in the middle until the rice grains are evenly saturated with moisture.

2. Powder grinding: (Water mill) Grinding powder on a stone mill requires two to three people, one person to grind and one or two people to push the grinder. The grinder keeps adding rice and water to make the grinding smooth and the rice flour cells.

3. Squeeze water: Put the water-milled powder in a cloth bag, tie the mouth of the bag tightly, use pure natural grass ash to absorb the water in the bag, and replace the water-absorbed grass ash with dry one. Grass ash until almost all the water in the bag is absorbed.

4. Powdering: Pour the water-squeezed rice flour into a bamboo sieve and sieve it, and crush the lumpy dry flour with your hands. The holes of the bamboo sieve are about 0.5 cm square. The sifted flour is about small and uniform, and the quality is ready for steamed flour.

5. Steamed powder: Pour the sifted powder into the steaming bucket and start steaming. The steaming barrel is a round barrel made of fir boards, with a steaming umbrella at the bottom. The steamed umbrella is an umbrella-shaped base made of moso bamboo strips and loofah, which helps the steam in the hot pot rise and expand the contact surface, so that the noodles can be fully and evenly heated.

6. Rice flour (powder): Rice flour is a technical job. If it is pounded too much, it will become hard. If it is not pounded enough, it will become sticky. The head is pounded. The person next to him cooperated tacitly. His hands soaked in water quickly counted the powder stuck to the head of the stone pound, and quickly turned the powder in the stone mortar. Generally, a large stone mortar can hold 80 kilograms of powder, and the pounding head with wooden handle weighs 20 kilograms. A small stone mortar can hold 40 kilograms of powder, and the pounding head and wooden handle weighs 12 kilograms.