Specific practices:
1. Wash glutinous rice for 4 times to remove impurities. If there is enough time, you can also consider soaking glutinous rice for about 5 to 10 hour. The soaked glutinous rice will soften and steam better.
2. Pour the washed glutinous rice into the rice cooker and drain the water.
3. After draining the water, boil the water in the pot. After the water is boiled, put the glutinous rice bucket on the pot and steam it.
4. After the glutinous rice is steamed, wash the glutinous rice with cold water and let it stand and cool to about 30 degrees.
5. According to the proportion of about 5 grams of distiller's yeast per catty of glutinous rice, crush distiller's yeast and peach blossom together, and stir well with glutinous rice.
6. Glutinous rice is pressed around the barrel and a small hole is dug in the middle.
7, sealed heat preservation, let stand for 7 days, until there is clear liquid inside, you can take it out and eat it.