1. Pick fresh yam: Polygonum multiflorum, Polygonum multiflorum, Porphyra tamarindica, Poria cocos, Lonicera japonica, Mulberry leaf, Laurel leaf, Mugwort. Wash and dry all the ingredients, chop or grind them, then soak them in fresh water overnight (the ingredients used here can be used fresh or dried before use).

2. Strain the juice from the soaked ingredients and add it to the rice flour and mix well. The ratio of rice flour to juice is that the rice flour is slightly dry but can be kneaded into a ball, and then knead the rice flour ball into a small ball (the ingredients for this step can also be dried and chopped, and then mixed directly into the rice, and rice together into a powder, and then kneaded into a ball with the right amount of water).

3. Put all the kneaded balls into a dustpan or flat plate, then prepare three wine cakes and grind them into powder, sprinkle the wine cake powder on the balls and shake the dustpan or flat plate so that each ball is evenly coated with the wine cake powder.

4. In addition, prepare a dustpan or flat tray with rice bran or dry straw, and place the balls evenly on the rice bran or straw. After placing, lay a layer of straw on top. If you place the pellets on the rice bran, get a lid of the right size directly and move it indoors to an insulated place to ferment for 48 hours.