I. Grinding and steaming: choose fine rice, soak for 24 hours and wash them. Use earthen stone mill to grind rice (as the rice milk made by machine is coarse and not tender), and the rice milk shall go through repeated bleaching for 7 days, during which the water shall be changed from time to time according to the different temperature. Use large pan wood cover float steaming method to steam the rice milk, fold the steamed one and coat it with a layer of peanut oil.
II. Ingredients: side dishes include char siu, fried pork, fried beef bar, fried sausage, fried peanut or soybean and pickled fresh cucumber.
III. Boiling brine, adjusting the sweet and sour sauce: wrap orange peel, star anise, spring onion and other 10 kinds of spices with gauze, and add water, salt, oyster sauce and MSG to cook brine. Then use sugar, salt and rice vinegar to make sweet and sour taste.
Cut rice noodles and place them in a bowl, evenly place char siu and other ingredients on the rice noodles, and then put red raw pepper, garlic and coriander on the noodles, douse with brine, as well as sweet and sour sauce, and add some peanut oil. Then a bowl of smooth delicious Binyang Acid Rice Noodles is completed.