Ingredients: 500 grams of glutinous rice, 4 grams of sweet wine koji, 250 to 300 grams of cold water.

The practice is as follows:

1, prepare all materials;

2. Soak glutinous rice in clear water 12 hours or more;

3. Wash the soaked glutinous rice and drain the water;

4, the steamer is covered with emery cloth, the glutinous rice is put into the pole, and several small holes are inserted with chopsticks;

5. Pour appropriate amount of water into the pot to boil and steam for about 45 minutes;

6. Steaming, taking out and drying to 30-40 degrees, and adding sweet wine koji;

7. Put the glutinous rice into the pot, add the sweet wine koji and mix well;

8. Pour in cold boiled water and mix well for a while, so that the glutinous rice can be fully absorbed;

9. Put the glutinous rice into the container, leave a hole in the middle of the glutinous rice, and flatten the surrounding surface slightly. Cover;

10. Put a little warm water into the machine, put a container filled with glutinous rice into it, cover it, turn on the rice wine function, and steam for 36 hours.