Ingredients: white glutinous rice 500g angel liqueur koji 4g eggs 1 cold boiled water, a little fermented wine 150g warm water 150g red dates, 5 Chinese wolfberry.

Cooking method: 1. 1. Steamed glutinous rice, air-cooled for 2.2, washed glutinous rice, let the water drop less than 2 cm, and soaked for half an hour. Sprinkle a layer of distiller's yeast, a layer of distiller's yeast and a layer of glutinous rice in the sterilized glass basin, and repeat until all the glutinous rice is put into the basin and a layer of wine is sprinkled on the surface of the glutinous rice. Then dig a hole in the middle of the glutinous rice, put some distiller's yeast in it, and finally sprinkle some cold boiled water evenly on the glutinous rice. 4. Turn the yogurt machine to the function of making rice wine for 30 hours. The fermented rice can be put in the refrigerator to slow down the fermentation speed and can be eaten within one week. 6. Take a proper amount of fermented rice, add warm water, add an egg after boiling, stir evenly with chopsticks, and add red dates and medlar.