1. Choose Shen millet. Large and plump grains are best.

2. Wash the millet and soak it in water for more than 48 hours.

3. Remove the millet, drain the water, and steam with a cloth in a steamer for 40 minutes.

4. Take it out of the basket and let it dry for about 15 minutes, until it feels slightly warm to the touch.

5. Stir in the distiller's yeast and stir evenly. 6. Pour the processed millet into a clean fermentation container, dig a 3-5CM diameter pit in the millet, and put the remaining distiller's yeast into it.

7. Control the room temperature to about 20-25 degrees and ferment for 3-4 days. 8. Press the wine out, put it in a pot and heat it until it is half boiled (about 80-85 degrees). Filter it through a bean bag cloth. 9. Put it in a jar or other container and seal it.

It can be consumed in 3 months.