The practice of rice wine:

Preparation materials: 500 grams of glutinous rice and 3 grams of distiller's yeast.

1. Wash glutinous rice and soak it in clear water for 2 hours.

2. Soaked rice controls moisture.

3. Drain the water in the pot, steam it, and spread the cage cloth.

4. Pour the glutinous rice on the steamer, poke a few eyes with your hand, and the rice will be cooked.

5. Cover and steam for 30 minutes.

6. Take it out and pour it into a large bowl to cool.

7. Put sake koji into a small bowl.

8. Add cold water and mix well.

9. Pour in the cool glutinous rice and stir well.

10, compact the glutinous rice with a spoon.

1 1, dig a hole in the middle with a spoon, so that the wine can be served.

12, sealed with plastic wrap.

13, just keep it in a warm place for 36-48 hours.

14, put it in a bowl and you can eat it.