2. Dry 1 bowl of cold water in advance and prepare Angel's liqueur koji.
3. Pour the steamed rice into a clean basin and stir it, leaving a nest in the middle to let it dissipate heat quickly.
4. Pour the liqueur koji into cold boiled water and stir well.
5. When the rice is cooled to a slight temperature (about 35 degrees), pour the stirred sweet wine koji water on the rice and mix well. Then leave a nest in the middle of the rice so that it can come out after fermentation.
6. Cover it and wrap it in a big shopping bag.
7. Then wrap it in a small quilt and put it in a warm place for fermentation for 24-36 hours.
8. Untie the quilt, and a faint scent of wine comes to the nose. Fermented mash produces a lot of water. Have a taste. Moderate sweet and sour. Very delicious.
9. Take half a bowl of freshly made mash for standby, prepare 1 large bowl of cold boiled water, medlar and raisins, and then take out the frozen purple potato and pumpkin taro from the refrigerator.
10. Put water in the pot. When the water boils, add taro and cook until it floats. Turn off the fire.
1 1. Take out taro balls and cool them in cold boiled water.
12. Pour a proper amount of water into another pot. After the water is boiled, add the fermented grains and crystal sugar.
13. After boiling, add Lycium barbarum and raisins and cook for 10 minute. Turn off the heating.
14. After turning off the fire, take out the purple potato and pumpkin taro balls soaked in cold boiled water, control the moisture, put them into a mash pot, stir them evenly, and put them into a bowl.