Ingredients

2000g of round glutinous rice, 1200g of purified water, 8g of angel liqueur medicine

Steps

1 Prepare the round glutinous rice. 2 Prepare the sweet wine medicine. 3. Wash the glutinous rice and soak it in water for more than 6 hours. 4. Drain the soaked glutinous rice, put it into a steamer covered with a cage cloth and spread it evenly. Poke a few holes in the rice with your hands to make it ripe evenly. Steam over high heat for 30 minutes. 5. When steaming for 15 minutes, you can open the lid of the pot, sprinkle a little water on the surface of the rice, and continue steaming. 6. Take out the steamed glutinous rice and put it into a clean large basin, let it dry to about 30 degrees, sprinkle 6 grams of sweet wine medicine into the glutinous rice, then add purified water, and mix thoroughly with your hands. 7. Put the glutinous rice mixed with wine and medicine into a container with a lid, compact it with your hands, and then dig out a hole about 3 cm in diameter in the middle of the rice that goes all the way to the bottom. Compact the surrounding area of ??the hole as well, and put the remaining rice into the rice. Sprinkle the sweet wine medicine evenly on the surface of the glutinous rice. 8. Cover the lid, wrap it in a quilt or cotton coat, and keep it warm for 36-40 hours. When you see water coming out of the middle, it will smell sweet and aromatic, and it will taste sweet and delicate.

Tips

1. During the making process of mash, the utensils must be clean and oil-free. 2. The steamed glutinous rice must be allowed to dry to about 30 degrees before mixing with the wine and medicine. The surface of the glutinous rice should not be cool while the inside is still hot. Stir several times to make the temperature of the glutinous rice uniform. This step is the key to success. Don't be in a hurry to mix wine and medicine. If the temperature of the glutinous rice is too high, the glutinous rice will be sour, and if the temperature is too low, the glutinous rice will be cloyingly sweet. After many experiments, the temperature of 30 degrees is the most suitable for the glutinous rice, with a hint of sweetness.