The method of making liquor koji is as follows:

Material preparation: Polygonum hydropiper, clove, licorice, Poria, Eclipta prostrata, rice flour, old koji, water, pots, jars and so on.

1. Prepare 3g of Polygonum hydropiper, 5g of clove, 5g of licorice, 5g of poria cocos and 5g of Eclipta prostrata, add them into 35g of rice flour after crushing, add warm water and knead them into balls in a basin.

2. Rub the rice flour balls into small balls, grind three old distillers' yeast into powder, and sprinkle them evenly on the small balls.

3. Put the meatballs in a jar, ferment them at room temperature for 72 hours, and then dry them in the sun for 3 days.

Precautions for making distiller's yeast

1. The distiller's yeast must be mixed after the rice flour is cooled to 3℃.

2. The key to brewing wine is cleanliness, and nothing can be stained with raw water and oil.

3. You can open the lid in the middle of fermentation (don't open the lid often). If there is no trend that wine aroma and rice have not formed tofu, you can put the container in a warm water bath at 3℃ to heat it, so that the rice can't continue to ferment because of insufficient temperature.

4. Practice mastering one degree: If the fermentation is excessive, the glutinous rice will be empty, full of water, and the wine is too strong. If the fermentation is insufficient, the glutinous rice will have raw rice grains, gnawing teeth, insufficient sweetness and insufficient wine flavor.