Put the soaked corn kernels into the pot and add water to boil. It usually takes 1~2 hours to cook. Pay attention to two points when cooking corn kernels. First of all, don't cook them. If cooked too hard, they are not easy to bite. Second, don't cook it too raw, because the corn kernels are too raw to affect the effect.

A key material for making grains, distiller's yeast, is used for fermentation. Two kojis the size of quail eggs can be made into 5-8kg. Now, it's cold, and a little cold. Put two distillers' yeast into 5 kg of corn, put them in plastic bags and roll them into powder with a rolling pin for later use.

Pour the boiled water out of the cooked corn and find a clean container to open the corn stall inside. At this time, it is necessary to pay attention to that all containers must not contain water or oil, otherwise it will affect the taste of the product. Impurities or water will breed mold and lead to failure, so be very careful. After the cooked corn is left for a period of time, the temperature is about 35 degrees, that is, when the back of the hand touches it, it will not feel hot. Sprinkle the distiller's yeast in the third step evenly and stir it evenly. Then find a clean container and put it in the dark for fermentation.

Generally, there will be a small amount of water after fermentation for about two weeks. Corn feels a little damp and has a strong bouquet. It is sweet and sour. You can add a few pills when you make a nest in spring. When fishing, the small hook hangs one grain, the big hook hangs two grains, and the hook tip is exposed from the corncob, but they are all big carp. When the weather is hot, the effect of catching grass carp is also very good.