Homemade mash can be made with glutinous rice and sweet rice wine.

Introduction to specific steps:

1. Soak the glutinous rice for about 2 hours in advance and crush it into pieces. (I don’t think it’s necessary to soak it overnight. The glutinous rice is actually easy to soak.)

2. Steam over water. Bring to a boil over high heat first, then turn to medium heat and steam for about 30 minutes.

3. I will use a strainer to scoop out the cooked glutinous rice, and then rinse it under the faucet to wash away the mucus on the rice.

4. Pour the koji into the glutinous rice and mix evenly, then compact the glutinous rice, poke a hole with a rolling pin, cover it, and leave it in a warm place to ferment.

5. The water is finally full and the pot can be boiled. Pour water into the pot, add more if you like more soup.

6. After the water boils, shovel the glutinous rice wine into the pot. When it boils, you can serve it out.

7. The sweet and sour glutinous rice wine is ready! Super delicious! It tastes better when refrigerated!