Wash the wheat grains, soak them in water, take them out after 24 hours, put them in a laundry list for three or four days, and chop them up. Clean the broken corn, soak it in water for 4-6 hours, scoop it up and drain it, steam it at 1 degrees, and cool it to 4-5 degrees.

put the broken corn and malt together, ferment for 5-6 hours, put them in a bag and seal them, and squeeze out the juice, which is maltose.