1. Soak the glutinous rice in water first, and then drain the water;
2. Then put the drained glutinous rice into a large pot and add a proper amount of water. Then steamed into rice, which is called "mother rice" in Hakka. "Mother Rice" is golden yellow, sticky and smells delicious.
3. Take the steamed "mother rice" out of the pot. When "Niangmi" is dried to a certain temperature, wine cakes (mainly used for fermentation) and red koji (mainly used for color matching) bought in advance are put in a certain proportion, and then "Niangmi" is put in a jar for fermentation, usually with some white wine added and covered. Then cover with some insulation materials such as straw (quilt is usually used now, depending on the temperature).
After a few days, the "mother rice" will ferment to a certain extent, and then the average brewer can taste it. If you think the fermentation is just right, you can put the wine into the jar with a wine sieve. Seal the "wine jar" with turf, then spread mud all over the "wine jar" (protect the wine jar), and then cook it in the fire (dark fire). Generally, it is necessary to cook the wine several times (prepare some cold wine in advance to prevent the boiled wine from leaking out). Some people also add some supplements to cook, of course, this is a personal preference. When it was taken out, all the neighbors could smell it. Just finished drinking wine should be served to relatives and neighbors to taste new, and if you happen to meet passers-by, you should also invite him to drink.
The last process is to wait for the "wine jar" to cool and put it on the paved red brick, and get some straw ash at the foot of the jar. Hakka Niang wine brewing.