After the glutinous rice is washed clean, it needs to be soaked in water for 24 hours in cold winter. Put the glutinous rice on a steamer covered with a drawer cloth, and steam it by fire until the rice grains are fully cooked and there is no pinch. The steamed glutinous rice is evenly dispersed in cold boiled water, and then it is fished up and placed in a clean oil-free and waterless basin. After the surface is sprinkled with distiller's yeast, the glutinous rice is evenly stirred, flattened and pressed, and a hole is dug in the middle to observe whether there is wine juice.