The recipe for making koji from Polygonum spp. includes Polygonum spp. leaves, mulberry leaves, Polygonum multiflorum vine, verbena, sweet potato leaves, perilla leaves, early rice flour (sticky rice flour), Laoqu pills, rice bran, and fresh pine needles. .

Ingredients: 150 grams of Polygonum leaves, 75 grams of mulberry, 75 grams of Polygonum multiflorum vine, 75 grams of Verbena, 75 grams of sweet potato leaves, 75 grams of perilla leaves, 600 grams of early rice flour (sticky rice flour) , 2 Laoqu pills (grind into powder).

Accessories: appropriate amount of rice bran and appropriate amount of fresh pine needles.

1. Go to the mountains to pick Polygonum leaves.

2. Cut all the picked raw materials into fine pieces, add twice the amount of water, and soak overnight.

3. Filter the residue, add the filtered juice, and mix well with the seasonal early rice flour.

4. Sprinkle the dumplings evenly with mother koji powder, shake them gently in a dustpan, put the dumplings coated with mother koji powder on top of the rice bran, cover with fresh pine needles, and put them on top of the rice bran. Ferment in a cool place for 24 to 48 hours.

5. If you see the surface of the dumplings covered with mycelium, it means success. Clean out the fermented dumplings and dry them completely in the sun. They are used to make sweet fermented glutinous rice, which is particularly sweet.