1. Amalgamate the glutinous rice, soak it in water for about 12 hours (4 hours in summer), and then fish it into the steaming barrel, place it on the pot on the boiling fire, and steam it into rice.

2. The bucket end down, with water, when the temperature of the rice down to slightly hot, drain the water. Pour the rice into a basin and rattle the grains until they are loose. Grind the liquor medicine into powder and mix it with the glutinous rice, then fill the rice evenly into five bowls (15 centimeters high and 23 centimeters in diameter).

3. Inside the bowl in the middle of a cylinder made of aluminum (diameter 10 cm high 13 cm), the cylinder around the rice grains pressed flat, pull out the cylinder, covered with a wooden lid. The rice bowl on the warm water bowl, the bowl around the tightly surrounded by a quilt (summer single can be covered), standing fermentation (the temperature is generally maintained between 34 ~ 38 ℃) 24 hours into. Before eating, put sweet cinnamon in each bowl of wine brine.

Product FeaturesSprinkle brine aroma, sweet alcohol viscous, rice is soft, tender and refreshing.