Making raw materials

Glutinous rice/rice, sweet rice wine (can be bought in supermarkets, packaged in small bags, dosage is indicated)

Making process

1. Use a rice pot to cook glutinous rice (ordinary rice can also be used), add a little less water than usual. The rice should be cooked but the grains should be hard.

2. After it cools down, put the glutinous rice into a pot and rinse it under the faucet to wash away the sticky stuff on the rice grains. (If you choose rice, this step can be omitted)

3. Put the glutinous rice into the container. Spread some wine and medicine on each layer of rice. Sprinkle wine medicine and a little warm water on top. (Or mix koji and warm water, pour it over the rice and mix evenly)

4. Press the glutinous rice firmly with your hands, and drill a hole in the middle of the rice to allow the glutinous rice wine to emerge.

5. Put the lid on the container and put it in the oven, turn on the oven light, and you can smell the aroma of wine after a few hours. After 24 hours, it's ok to see that the glutinous rice seems to be floating in the wine. (If you are not in a hurry to eat, you don’t need to use the oven. In winter, place it next to the heater. It will take about 3-4 days. In summer, room temperature is enough)