Step one, sticky rice soaking 12 hours, summer is generally placed in the refrigerator freezer for better, otherwise placed at room temperature may be sour.

Step 2: After soaking, you can easily twist the rice grains with your fingers, which means it's already soaked.

Step 3: Wash the glutinous rice, control the water, and then start steaming. Steam rack on the steam cloth, glutinous rice flat on the steam cloth, and with a finger to poke a few holes, so that there will be no raw cooked phenomenon. Bring the water to a boil and steam for about 30 minutes.

Step 4: Steam sterilize the utensils you need to use at the same time.

Step 5: Pour the steamed glutinous rice into a sterilized container and loosen it with sterilized chopsticks. Pour in a small bowl of cold water and mix the sticky rice a bit. This is to prepare the rice for sprinkling the wine curd. Because the temperature is too high or too low, it is not conducive to the fermentation of the wine, usually between 30 - 40 degrees, that is, not hot hands on it.

Step six, now start to sprinkle the wine, sprinkle into the wine, stirring evenly. Finally, flatten the rice and poke a hole in the center, don't forget to sprinkle in the wine curd at the end, including in the hole.

Step 7: Seal it and let it sit in the warmest place in your home for about 48 hours. In fact, at 24 hours, you can already smell the faint aroma of the wine, but 48 hours will taste better. 48 hours, the wine aroma is stronger, the holes are all full of wine, the glutinous rice has been completely detached from the container around the glutinous rice floats up, and the wine is also out, success.

Step eight, now you can eat right away, you can also put into the refrigerator after eating better taste, after a few days will be more and more sweet.