300 glutinous rice, 2g distiller's yeast, 2g monascus powder, right amount of clear water, and 3 cups of pure glutinous rice wine.

working methods

1. After washing glutinous rice, soak it in clear water 16-24 hours.

2. Remove the excess water (the remaining water just doesn't pass the surface of the glutinous rice) and steam it in an electric pressure cooker for 10 minute.

3. After decompression, let it cool for later use.

4. Loose the glutinous rice, dig a hole in the middle, mix the monascus powder and distiller's yeast with cold boiled water, sprinkle it into the cold glutinous rice, and pour a small cup of pure glutinous rice wine.

5. Cover it, wrap it in cloth and put it in a cool and ventilated place. Add a small cup of glutinous rice wine on the second day and the third day respectively. Then the glutinous rice wine is wrapped and fermented in a ventilated and cool place for a month.

6, filter out the wine, this is the first song. Add cold boiled water to the rest of the wine, cover it and ferment for another month, and you will get the second song. It's just that the taste of these two songs is much lower than that of the first one.