Ingredients: 500g of rice, a bowl of cold rice and a bag of sweet wine koji (4g).

1. Wash and steam 500g of rice, stir and let it cool. Be sure to let it cool without temperature, otherwise it will affect the taste of sweet wine.

2. Put the sweet wine koji prepared in advance into the rice evenly and stir it evenly. Sweet wine koji can be bought in the supermarket.

3. Compact the rice in the container and drill a hole with a diameter of about 2 cm in the middle with chopsticks, so as to check whether the sweet wine is ready later. Slowly pour a bowl of cold boiled water from the middle hole.

4. Cover the basin with plastic wrap and cover it. You can put it in a warm place in summer and cover it with a thin quilt, and cover it with a thick quilt in winter. Leave it for 24 hours.

After 5.24 hours, open the lid and observe whether there is liquid flowing out of the middle hole. If there is liquid, cover and ferment for 2 hours.

6. Pour the fermented rice wine into the pot, add a small amount of water, eggs and medlar until the pot boils for 5 minutes, and a bowl of sweet wine is finished.