Formula editing this paragraph ① Fresh Polygonum cuspidatum150-200g. When picking Polygonum hydropiper, choose tender stems and leaves with white upper part, and it is better to pick them around August of the lunar calendar. Then wash, air dry and chop for later use.

② 750g of rice. Soak rice in warm water 15-20 minutes until it can be kneaded into powder by fingers, and then drain the water.

(3) Choose two sweet aged sweet koji.

In this paragraph, the producer and editor pour the rice into a mortar (a tool for threshing rice in rural areas), and sift it with a powder sieve while threshing. When there is only half a bowl of broken rice left in the mortar, add Polygonum hydropiper grass and simmer together. After mashing, pour all the screened rice flour into the mortar and continue to mash until the Polygonum hydropiper grass is mixed with the rice flour, and then take it out. Squeeze the rice flour tightly into small balls by hand to prevent looseness. If you can't knead properly, you can add a small amount of water and knead again. Every 0.5 kg of rice can be made into small balls 100.

After the meatballs are finished, put them in a sieve. Then, grind two aged koji into powder, sprinkle it on the newly made meatballs, cover them with a layer, gently move them a few times, and cover them with a thick clean towel. After 24 hours of fermentation, the towel is uncovered. If each small ball (new distiller's yeast) grows a layer of pale white fuzz like a maple ball and smells fragrant, it proves that the production is successful. The last key process is to air koji, which is dried for half a day in 2-3 days and half a day in the shade, and then dried all day, usually for about a week. The prepared distiller's yeast is packed in a bag and placed in a quicklime jar to keep it dry.