The practice of rice wine:

Preparation materials: 500g glutinous rice and 3g distiller's yeast.

1, washed glutinous rice and soaked in water for 2 hours.

2. The soaked rice controls the moisture.

3. Drain the water in the pot, drain the steamer and spread the cage cloth.

4. Pour the glutinous rice on the steamer and poke a few eyes with your hand, so that the rice is easy to cook.

5. Cover and steam for 30 minutes.

6. Take it out and pour it in a big bowl and let it cool.

7. Put the koji into a small bowl.

8. Add cold boiled water and mix well.

9. Pour into the cool glutinous rice and stir well.

10, compact the glutinous rice with a spoon.

1 1, dig a hole in the middle with a spoon, so that the wine is good.

12, sealed with plastic wrap.

13, put it in a warm place for 36-48 hours.

14, put it in a bowl and you can eat it.