2. Put water in the pot, put the glutinous rice in, and cook over high fire until the glutinous rice is five-ripe. Wash it twice in cold water, pour it into the sieve, control the water, steam it in a steamer and pour it into a basin.

3. Roll the koji into flour, put it in the rice, mix well, pat it flat, and pound a hole in the middle with a small rolling pin to let the air circulate. Cover with cloth in summer and quilt in winter, keep the temperature at about 30 degrees, and ferment.