Sticky rice/rice, sweet liquor quartz (supermarkets can be bought, sachet package, the amount is indicated)

Making Process

1. Cook glutinous rice (ordinary rice can also be) in a rice pot, under a little less water than usual. To cook the rice but the grains are harder.

2. When it cools down, put the glutinous rice into the basket, rinse it under the faucet, and wash away the sticky stuff on the rice grains. (This step can be omitted if rice is used)

3. Put the glutinous rice into a container. For each layer of rice, sprinkle some wine medicine. Sprinkle the top layer of rice with wine and a small amount of warm water. (Alternatively, mix the liquor and warm water, pour over the rice and mix well)

4. Compact the rice with your hands, and drill a hole in the center of the rice so that the liquor can come out.

5. Container top lid Put the lid into the oven, turn on the oven light, a few hours after the wine can be smelled. 24 hours later, see the glutinous rice seems to be floating in the wine is ready. (If you don't want to eat it in a hurry, you can leave it in the oven for 3-4 days in the winter next to the heater. In summer, room temperature is enough)