Ingredients: 500g white glutinous rice, 4g eggs 1 cold boiled water, a little fermented wine150g warm water150g red dates, and 5 Chinese wolfberry.

Cooking method: 1. 1. Steamed glutinous rice to cool 2.2. Wash the glutinous rice, let the water drop less than 2 cm, and soak for half an hour 3. Sprinkle a layer of distiller's yeast in the sterilized glass basin, then spread a layer of distiller's yeast and a layer of glutinous rice, and so on until all the glutinous rice is put into the basin, and sprinkle a layer of wine on the surface of the glutinous rice. Then dig a hole in the middle of the glutinous rice, put some koji in it, and finally sprinkle some cold boiled water evenly on the glutinous rice. 4. Turn the yogurt machine to the function of making rice wine for 30 hours. The finished wine can be put in the refrigerator to slow down the fermentation speed and can be eaten within one week. 6. Take a proper amount of fermented rice, add warm water, add an egg after boiling, stir it up with chopsticks, and add red dates and medlar.