1. Choose large and uniform glutinous rice, wash it and soak it in clean water. Attention time: glutinous rice soaked in summer 1 hour, soaked in winter for 2 hours; Noemie shortened the time appropriately. After soaking, remove and drain.

2. Put a layer of gauze in the steamer and put it on the steamer. Boil the water, and after the steamer is filled with gas, evenly and loosely scoop in the glutinous rice, cover it, and steam over high fire for 1 hour for 30 minutes.

3. After the glutinous rice is steamed, pour it into the vegetable washing blue covered with gauze and spread it out. 3 times the weight of glutinous rice, pour it out and filter it to keep the temperature of the spilled and cooled glutinous rice at "30℃~ 32℃".

4. Spoon the steamed glutinous rice into a large container, and grind the fermented glutinous rice koji (refer to its instructions for dosage, generally 2 grams of 1 kg glutinous rice, and put more in winter) into fine powder, and add it evenly in one direction by hand.

5. Then, put the rice into a large glass bowl for microwave oven and smooth it, and dig 1 round hole (about 3 cm deep and wide) in the center. Cover the bowl, wrap it with heat preservation materials (such as towels and quilts) and put it in a warm place for fermentation.

6. Fermentation time is generally 24 hours in summer, 48 hours in winter and 36 hours in spring and autumn. When the fermented grains float in the container and can rotate, the central hole of the fermented grains is completely filled with juice.

Note: the key is to keep the fermentation temperature, which should generally be between 30℃ and 32℃.