Every autumn and winter, Hakka housewives will first wash the wine vats, wine jars, cauldrons and other steaming utensils with "cloth-shaking leaves", stew the glutinous rice and cool it thoroughly, then grind the "wine cake" (koji medicine) and evenly sprinkle the cold boiled water on the glutinous rice, mix it well, pour it into the wine vats for fermentation, cover it and keep it warm for three days, and add a proper amount of ancient well water every day, that is, we can see that there is wine brewing in the wine well.
The last process of Hakka Niang wine is to filter rice wine from distiller's grains, put it into a small urn, add red yeast, seal it with turf, and bury it in a dark fire for several hours. In this way, it can not only make the wine more mellow, fragrant and sweet, but also keep it for a longer time. Spoon the wine in an aluminum pot and stew it with water, which is commonly called "water wine".
The eating method of mother emperor:
One of the varieties of Hakka Niang wine is called "Niang Di Sheng", which is named after Hakka pronunciation and is mainly produced in Meizhou, Guangdong, the world's guest capital. The edible method is as follows:
1: Shred a proper amount of chicken (pork loin, eggs) and a little ginger, stir-fry them in a pot, and add the mother to cook them. They are delicious and sweet, which is a traditional way to recuperate the body.
2. Pour a proper amount of Niang Di into a cup, and mix it with frozen sprite or coke, which is smooth and refreshing, and it is a kind of drinking method to enjoy.
3. Put a proper amount of ginger slices into Niang Disheng, and heat it to 90℃-95℃ (please don't overflow the wine pot). At this time, the wine is full of fragrance, and you can drink it slowly and lightly, which has a special taste.
In addition, the mother emperor is temperamental and the seafood is cold. Some experts suggest drinking glutinous rice wine to neutralize the seafood.