Brewing glutinous rice wine is very simple. The process is as follows: first, steam the coarse glutinous rice, then spread it to cool, then spread a certain amount of wine cake and red (rice koji), then put it in a small jar, then cover it tightly with straw and quilt around the jar and keep warm. After a few days, the glutinous rice in the jar fermented into dregs, which contained a lot of liquid. At this time, put the "wine" (a small basket woven with bamboo sticks) into the jar, put the liquid into the "wine", and then scoop the liquid into the jar with a bowl or cup. People call this liquid "nine niang". The degree of wine Niang is very high, and a certain amount of boiling water must be soaked. This made glutinous rice wine.

[Formula] 4000 grams of glutinous rice, 500 grams of rock sugar, 2000 ml of rice wine and sweet wine powder.

(distiller's yeast) in moderation.

【 Method 】 After washing the glutinous rice, add water into the pot and steam it. only

When cooked, take it out and spread it out to cool. When you feel warm when you touch glutinous rice, you can evenly

Sprinkle liqueur powder, then put it in a container, seal it, keep the temperature for 24-48 hours, and add rice after opening it.

Wine and rock sugar, sealed again, the next day.

【 Function 】 Warming the middle warmer, benefiting qi, and caring skin.

Indications: postpartum weakness, dull complexion and spontaneous sweating; Or weak constitution at ordinary times, dizzy eyes.

Dizziness, sallow complexion, asthenia due to qi deficiency, stomachache due to deficiency in the middle, and loose stools.

[Usage] Take orally. Take 50- 100ml each time, l-2 times a day.

[P.S.] Quoted from the Collection of Medicinal Liquor. It is forbidden for those with yin deficiency and excessive fire.