2. Steam the soaked glutinous rice for 40 minutes. In the middle of 20 minutes, open the lid, break up the glutinous rice, pour some water, cover it and steam it again (otherwise the glutinous rice will not be cooked easily ~)
3. Take out the steamed glutinous rice, stir it, and naturally cool it to about 30 degrees (as long as you touch the glutinous rice with your palm, it feels warm but not hot).
4. Take a clean container, put a layer of rice, sprinkle a layer of distiller's yeast, and so on.
5. The top floor should also be sprinkled with distiller's yeast for compaction, and a hole should be cut in the middle, and distiller's yeast should also be sprinkled in the hole.
6. Cover it, wrap it in a plastic bag, then wrap it in a quilt or put it in a warm place.
7. Open it three days later, you can smell the wine, see the wine in the hole, and the glutinous rice is tender, and you're done.