Name: Binyang Acid Powder
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g Rice; 200g Pork belly; 200g (beef) Plum meat; 80g peanut; 150g Cucumber; 80g starch; Some Minced garlic; Some Red chili; 150g bone; 80g Glutinous rice flour; 80g Rice noodles; Some Cooking oil; Some salt; Some Oyster sauce; Some Barbecued Pork Sauce; Some Soy sauce; 1 piece Cinnamon; 30 pieces pepper; 3-4 Dried chili; 1-2 sheets Bay leaf; Some very light blue; 1 small piece ginger; Some Sugar; Some Rice vinegar; Some Chicken Essence; Some sesame oil; Some Cooking Wine

Binyang Acid Powder

by Heart Song Journey

4.6 (1)

Favorite

Difficulty

Hard

Time

Serving

Binyang Sour Powder is a famous snack in my hometown. Because the production process is complicated, and they are all handmade, Guilin rice noodles, Huaxi rice noodles, Liuzhou snail noodles, soup noodles, etc., which are equivalent in quantity, cost 1-2 yuan. Although the price is a bit more expensive, people who have been to Binyang will not hesitate to eat a bowl of Binyang sour powder, it feels like they have been to Binyang.
Although the making of Binyang acid powder is somewhat complicated and the technique is ancient, as a food lover, as long as there are materials and tools, the methods are always more difficult than the difficulties. Therefore, everyone is a gourmet event to take advantage of the sourness of the hometown. Fans are made using more modern methods and share them with everyone.
Binyang acid powder, first of all, rice noodles is the most important, so we should use the best late rice rice, soak and wash it for 24 hours, and grind it with earthen stone to make a slurry. After 7 days of repeated bleaching, the water should be changed from time to time according to the temperature during the bleaching period. When steaming, the rice noodles are steamed using a large wooden lid floating steaming method, and the rice noodles are steamed and folded one after another and coated with cooked oil.
The second is the braised sauce, which is mainly made of pepper, star anise, cinnamon, bay leaves, green onions and other spices wrapped in gauze and placed in a casserole. Add bones, chicken skeleton, water, salt, soy sauce, etc. to make brine.
The third is vinegar and sugar juice, which is prepared with sugar, salt and rice vinegar. The sourness is more prominent, followed by the sweetness, and the weakly salty vinegar and sugar sauce is the side dish. The side dishes include barbecued pork, fried pork, fried beef patties, fried enema, fried peanuts or soybeans, and pickled sweet and sour cucumbers .
Cut the steamed rice noodles and place them in a bowl. Add the marinade, vinegar and sugar sauce, barbecued pork and other ingredients on the rice noodles, then put some bright red chili and minced garlic, and add some sesame oil. Serve. The rice noodles are tender and smooth, the juice is sweet and sour, and the side dishes are crispy and fragrant. It makes people appetite. "

Binyang Acid Powder

1. Wash the rice and soak it in clean water for 24 hours

2. Use a broken wall cooking machine to make fine rice paddles

3. The rice paddles need to be floated for 7 days, during which the water needs to be changed once a day, and the paddles that have been floated are added with appropriate amount of salt.

4. Prepare dried chili, Chinese pepper, sand ginger, green onion, bay leaf, cinnamon, and pack it in a gauze bag

5. Add water to the casserole, add the bones, seasoning bag, salt, cooking wine, soy sauce, and cook for 1 hour on low heat, remove the bone seasoning bag, add chicken essence and make a juice

6. Glutinous rice flour, rice flour starch in the ratio of 1:1:1, add appropriate amount of water, salt, make a thicker rice paste, cut the pork belly, add salt, soy sauce, cooking wine, pepper and marinate for 1 hour

7. Plum pork (pork belly) is marinated in oyster sauce, char siu sauce, dark soy sauce, and cooking wine for 1 hour and then baked in the oven. The two sides of the meat are grilled into golden brown into barbecued pork.

8. Put the marinated pork belly into the rice paste, coat the rice paste evenly, and fry it in a frying pan until it is crispy

9. Peanuts are fried and crispy

10. Cucumber slices, add salt, marinate for 20 minutes, pour out the water, add sugar, rice vinegar, and salt to adjust to a sweet, sour and salty taste

11. Let the juice boiled with bone seasoning cool, then take a larger bowl, pour in cold water, add rice vinegar, sugar, and salt to make a sweet and sour sauce with a sweet and sour taste

12. Let the char siu cool and slice it, and cut the fried pork into pieces

13. Boil water in the steamer, take an 8-inch plate, add the rice paddles that have been bleached, let the rice paddles evenly spread on the plate, put the steamer on high heat and steam for 3 minutes until the rice paddles become skins

14. Take it out and put it in cool boiled water, peel off the powder skin and coat it with peanut oil

15. Cut into large pieces and put it on the plate, add brine

16. Add sliced pork meat, barbecued pork, peanuts, sweet and sour cucumber, minced raw chili, minced garlic, sweet and sour sauce, and sesame oil on top of the flour.

Tips:
1. The rice must be high-quality late rice
2. It would be better if there is a stone grinder, because it is difficult to find a stone grinder, so I can only use a broken wall cooking machine to make a fine rice paddle.
3. The side dishes are not only pork, barbecued pork, but also beef sticks, fried bacon and sausages, etc.
4. The rice paddle must have been bleached for a few days, so that the steamed flour is smooth and delicious, and it is tough and not easy to break.